HOW DO YOU SPOT NEW TALENT?
Every now and again I get one come through my kitchens and I grab them, and I'm like, you're like a unicorn. These are the people I get excited about because they're the next generation of amazing young people.
When I was growing up, there were hundreds of them, willing to work on their days off, in other people's restaurants, for free. Just to get extra knowledge. And when you see one of those people, you hold on to them, because they might not always have the talent, but they have the dedication and attitude.
It’s like David Beckham. Everyone sees this multi-millionaire jetting round the world, but what they don’t see is when he was at Man Utd’s academy still practising in the dark, long after everyone had left, and having to be told to go home. He wasn’t born David Beckham the footballer. So I look for that in young people, but it’s hard because many see all the upsides all the time on social media, and think there are shortcuts. But there aren’t.
I realised at a very young age that I was never going to be a great chef overnight, it was going to take me a long time because I wasn't naturally gifted. I look like I know what I’m doing now, and it comes so naturally, but that is years and years of honing my craft, non-stop, and I’m doing it still today.