In France cooking is a serious art form and a national sport.

My dad was a master butcher and I trained to be a butcher when I left school. I didn't enjoy it at the time but I love cooking now so perhaps I would have been a chef.

I love to cook. My dad's a really excellent cook and his style is: Look in the fridge and make whatever there is with whatever ingredients you have and I like cooking like that too.

My first outdoor cooking memories are full of erratic British summers Dad swearing at a barbecue that he couldn't put together and eventually eating charred sausages feeling brilliant.

Now that I'm a dad I'm practicing what I call 'one- handed cooking ' because I've got something more important in my other arm. I'm whipping up lots of frittatas and omelets.

I had the opportunity to go to law school and my dad who was an accountant couldn't believe I wanted to walk away from that and start cooking.

The cool thing is that now that people have made this evolution where cooking is cool people are doing it on weekends they're doing their own challenges. It's back to cooking. And it's real cooking.

Computers are to design as microwaves are to cooking.

In recent years I've been writing because I'm fortunate enough to work in the world of food television to travel and taste and learn about cooking from the best chefs in the business.

Most small business owners are not particularly sophisticated business people. That's not a criticism they're passionate about cutting hair or cooking food and that's why they got in the business not because they have an MBA.