Ainsley Harriott

“When I worked as a chef I had a happy brigade. I didn't run it with a rod of iron because I didn't need to me. I honestly believe that relaxed happy staff will be reflected in the food.”

“Everybody's got the ability to cook. They just have to be shown.”

“Food is an integral part of Caribbean life - it's diverse just like Caribbean culture, with flavour influences from India, Europe, China, South America and Africa.”

“When it comes to cooking, it's a skill you learn and develop.”

“You've got be a good communicator in almost any job nowadays - but if you're enthusiastic and committed in your job, good things will come your way.”

“In our house caring about food is pretty instinctive.”

“The great thing about coming to Melbourne is that people talk about Sydney being the food capital but Melbourne is a lot more; it has that residential feel, a feeling of homeliness. When you go to restaurants, it's known as a creative, artistic city. That's what you get with the food.”

“I'm all about big, bold flavours! Roasts! Cheese! But I do like a neat work surface.”

“In London, you can visit, in a way, every part of the globe within the span of a few streets. It's truly amazing and, whatever your mood, you're sure to find something to your taste.”

“I very much consider myself British.”

“I sometimes wish I was 10 years younger.”

“People must plan their meals better.”

“My Mum was the main reason why I became a chef. She influenced all of my family to feel free in the kitchen - it was the centre of our home and I have wonderful memories of helping Mum cook and experiencing the love and patience that went into the food.”

“Although my family is originally from Jamaica, I grew up in a diverse community in south London. As my parents were immigrants they made every effort to integrate and we used to go to a wonderful church where we befriended families from all over the world.”

“My brother, a businessman, is the main cook in his home and my sister teaches cookery. Good food and good music were the mainstays of my childhood.”

“It's important to be dedicated and enthusiastic when you're starting a career. It might take a long time to get established and the money won't flow in straight away.”

“Every cookbook can be a bit patronising.”

“You can eat interestingly without having to spend a lot of money, with a little bit of preparation.”

“I've propelled myself into the media world and I've been able to get my style of cooking across with my personality.”

“People are frightened of the unknown.”