I was always a good cook from my mum showing me when I was a young lad, but hiring a chef helped me to understand food better.
The most followed chef is Delia Smith. She is my age and doesn't try to be entertaining, she encourages people to learn the basics.
Modern cookbooks are marketing tools for chefs. They're in the bestseller lists but no one cooks from them.
What you're going to be eating in the next year is decided by chefs. If the consensus is that pot-bellies are in next season, that's what's on your plate. And I think that's a good thing, because we know, obviously, about food.
I truly think you can get a great meal in most cities around the world now. I credit the internet for making it possible for a kid in Iowa to see what a great chef in Paris is doing and emulate it.
Chefs have a new opportunity - and perhaps even an obligation - to inform the public about what is good to eat, and why.
Chefs have always been leaders, but now, because of social media and the evolution of the chef identity, we have a voice that expands beyond cooking.
I believe Fernand Point is one of the last true gourmands of the 20th century. His ruminations are extraordinary and thought-provoking. He has been an inspiration for legions of chefs.
