Way back in the day, I used to cook for Thomas Keller at Rakel in New York City. Keller is a down to earth, kind, supportive person. I wish people could see that.
Fifteen years ago, France was the promised land of cooking. So I looked at a map, found five restaurants and faxed them to ask for a job. Within five minutes, I got a reply from the then three- star Le Jardin des Sens in Montpellier.
I opened Leith's in Notting Hill in 1969 and it eventually worked its way into being awarded a Michelin star. At the time, there were a few women running small bistros - but I was the first woman to have a 'serious,' expensive restaurant.
I love good food and I love to eat in nice restaurants. I love Japanese food. I love Gordon Ramsay in London; he is pretty amazing.
I have a goal so lofty it's almost embarrassing to talk about. And that's to be the best restaurant in the world.
You can't hide behind a Michelin star.
To eat well, I always disagree with critics who say that all restaurants should be fine dining. You can get a Michelin star if you serve the best hamburger in the world.
Anybody can cook for chefs. I cooked for a three Michelin star chef when I was cooking at home.
I attempted to beat a Michelin-starred master chopper at prepping vegetables and making stuffing. He was doing it by hand, I was using a blender. It was bloody close too, he just beat me.
When I started to work in Paris in fine dining, the passion really kicked in, and I knew that I would not, for the rest of my life, do anything else.
I'd rather have Daniel Boulud have 20 restaurants than some restauranteur. It's going to make the food in our country better.
I get cross with foodies who think hospital food should be Michelin-star and caterers can fall into this trap.
One of my great teachers was the late Jean-Claude Vrinat of Taillevent in Paris.
