My food hero has to be Auguste Escoffier. And the villain? The man who's been most responsible for the death of food in my time is Ronald McDonald. He's always scared me, I think he's evil - he's a wolf in sheep's clothing. Him and the Hamburglar.
We are stronger as a group than an individual. Think in a cooperative and communal way, set up local food hubs and create growing communities.
Being a vegetarian Buddhist would be a bit harsh to deal with in the kitchen, so I'm a Taoist, I study martial arts, and I don't drink or smoke.
I don't come from any great culinary tradition - I'm from London!
I'd like to cook for my granny one more time. I cooked for her a couple of times before she passed away, but I wasn't really old enough.
It's really important to teach people how to get food, how to grow it, how to pick it, how to prepare it and what's safe to eat.
If people grow things themselves, their children understand, then schools in the area know that this community's generating something with its own energy, to consume.
I wish that the world's food was spread evenly on everybody's plate, and that no-one got more or less than anyone else.
I'd like to be a cross between Bruce Parry and Keith Floyd. Someone with a sense of adventure who truly loves food.
Be mindful of what supermarkets are doing and demand to see their business practices. Stop throwing away food. Compost as much as you can, eat as locally and as seasonally as you can. Share knowledge and information.
In Britain, the big supermarkets dominate our food chain. British supermarkets are some of the best in the world at controlling, manipulating and delivering cheap food.
About 30% of fresh food is thrown away in supermarkets every day, although they will deny it. British households are throwing an estimated 30% of their food away, too.
I just want to serve food that people want to eat, and show a way forward for the restaurant industry, for all industries. One day, everything I've done will be worthwhile.
I'm a chef, I'm a cook, I was created by this industry, and I like to think I'm giving back. But I'm not giving back because I can make a scallop souffle, I'm giving back because I can make compost.
My plan is to open five restaurants based on the five elements in Chinese philosophy: wood, water, fire, earth and metal.
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