if we look at your cv, you worked with albert roux, you've obviously famously worked a lot with gordonsay, both in their different ways great chefs. so did you acquire skills and knowledge directly from them? without a doubt. your travels, your working in kitchens is the foundation of who you are as a chef. the most important thing about trying to be a good chef or someone who is going to be a little bit different is working with some of the best chefs. when you work through all the different kitchens, you're inspired, you're energised, but you're also gathering knowledge, education and discipline. they're leaders of examples and leaders of their industry and they have something to offer. they may not tell or talk to you every day, they may not tell you an idea or recipe, but you have to go into their kitchens and feed off their energy, like a big battery that you are sucking everything out of. you store it while you're training, you go and train more, you put it on a shelf, you go and train in another kitchen, you put all that information on the shelf and when you become a head chef y