the time keep your head down and learn your craft learn your trade do you recall the first dish you madei think it was a porridge when i was about 10 years old as a child i ate well i never wanted to be a chef it was my father who made me a chef it didnt appeal to me at that time i was fascinated by the outdoors and not the indoors you travel a lot which has been your most enriching experiencei have to say mumbai this was because i had never been to the city before i was totally fascinated the only problem was that i couldnt stay longer i would have liked to discover more of mumbai and india i cannot stay longer this time in bengaluru too as i have a flight to australia immediately after i finish my commitment in the city you have a distinct personality on tv how much of that are you in real lifewhen i go to work i go to work the kitchen is not a playground one has a duty and a responsibility to feed every customer to the best of your ability with the team that you have been given what are your pet peeves when you go dining outsideyou will never see me outside unless i am working i stay in the english countryside when i am working i am away for seven months of the year so when i come home i like to be home today the emphasis on local produce and ingredients and adapting them into recipes are gaining more momentum rather than going by the booka recipe is only a guideline your palate should dictate what you do i have always said cooking is a philosophy and not a recipe unless it is pastry then it is chemistry when i watch cooks in india they rarely use a recipe it is an extension of themselves and their culture it has been passed down by their families and their mentors