chef will mellow over time. I think everyone does, that comes down to having more experience,” he said.
But key to his remaining level-headed has been to manage his time more efficiently - and crucially, learning to know his limits.
“I think that finding that juxtaposition between hard and smart work is how you find balance. And let me tell you, there is a fine line between overindulgence, burning out, and finding a balance”, he said.
While he added that cooking at a high level means one has to become a ‘highly focused control freak’, it is important to know where to draw the line.
“If you don’t eventually let that go, you’ll kill yourself. We’ve all seen the burnouts, the heart attacks and, more importantly, the suicides. There’s no business or passion that is worth that,” he said.
The chef said that while he still likes to be involved in all of his businesses, he has learnt to delegate part of the responsibility.
“I like to have a finger in each pie, but not be responsible for every part of it. I have so much more freedom now that I have let go,” he said.
Finally, the chef explained, success has brought him great things, but it has come at a price.
“You see much less of your family. The time you have seems to be cut in half. I have worked f**king hard to get where I am, and to maintain it is even more difficult. So I say ‘no’ more than I say ‘yes’”.
