"But I had the grand slam and I thought, where can I go from here? I was being judged by people who had less knowledge than me, so what was it truly worth? I gave Michelin inspectors too much respect, and I belittled myself. I had three options: I could be a prisoner of my world and continue to work six days a week I could live a lie and charge high prices and not be behind the stove or I could give my stars back, spend time with my children and re-invent myself. I never left the stove, I never lived that lie. I'm not that trusting that someone could do what I did. That's why I bowed out."
on his advice to young chefs:
"To realise your potential, first understand why you are doing what you are doing. What is your motivation? If you are prepared to invest the time and have the capability of a star, go and get it. But don't lie to yourself. Be a realist: only work for something you truly want, something that's possible within yourself. For many years I put all my energies on a plate. But I was socially inept. I had no self-knowledge. Once you discover yourself as a person then you will be able to discover food for what it is, and cook the type of food that you want to cook. I believe the industry allows people to express themselves, better themselves and create security like no other industry. But allow Mother Nature to be the artist, and put your energies into the cooking. Get into a good kitchen, stay for five years, keep your head down, take the bollockings and learn your trade."
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