you cannot do that in birmingham or melbourne, or berlin. resort to using canned stuff.ifferent is much unfortunately,k, people have to resort to canned varieties. i found that really -- in my industry, we still do not know how to break the rules. >> i want to talk about the shuffle. that is one day when 37 prominent chefs swap kitchens. as luck would have it, you ended up in paris. >> i love paris. i was delighted. -- i can imagine any two diametrically opposed restaurant styles. we are quite relaxed in bangkok. we have a thai approach. alain's restaurant was perfection but they operate in a way distinct, old-fashioned . very french way. [laughter] shuffle.re than a they were very accommodating and welcoming without question. it took a while for them to begin to relax into the service. there was this uncertainty and nervousness. it was reasonably successful. winning was to make the kitchen smile and laugh which probably hadn't happened in quite a while. i still remember, a guy have to do a stirfry, i said you have to put a flame on and actually burn the wok. you almost