As a chef you need to respect your guests and their needs. If they decide that they want to eat certain things and not eat others if for religious reasons or just decide they don't want to eat certain ingredients you have to respect that.
My team and I have reunited two elements that coexist with difficulty: respect and affection because when they love you they don't respect you and when they respect you they don't love you.
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I've discovered that I've never had much respect for money and that has meant that money has ended up ruling me a little bit more than it should have. So I'm trying to learn – at this late stage in life! – to actually control that.
