Swearing is industry language. For as long as we're alive it's not going to change. You've got to be boisterous to get results.
Find what's hot, find what's just opened and then look for the worst review of the week. There is so much to learn from watching a restaurant getting absolutely panned and having a bad experience. Go and see it for yourself.
I think every chef, not just in America, but across the world, has a double-edged sword - two jackets, one that's driven, a self-confessed perfectionist, thoroughbred, hate incompetence and switch off the stove, take off the jacket and become a family man.
There's a bond among a kitchen staff, I think. You spend more time with your chef in the kitchen than you do with your own family.
My wife, a schoolteacher, very disciplined. If you think I'm tough, trust me, and wait till you see when the children are on the naughty step. It's hilarious. So we decided that I'm going to work like a donkey and provide amazing support for the family.
I don't think it's a good advert for any restaurant, a fat chef, and secondly, who wants to eat a dessert when the chef's a fat pig.
If you want to become a great chef, you have to work with great chefs. And that's exactly what I did.
I've never been a hands-on dad. I'm not ashamed to admit it, but you can't run a restaurant and be home for tea at 4:30 and bath and change nappies.