"There is a common misconception that chefs need to sleep under the restaurant tables with their apron rolled up as a pillow. This is not the case. You need to breathe fresh air, read books, see your loved ones. Eat other people's food, drink well, and keep an open mouth as well as an open mind." — St. John chef Fergus Henderson in the wake of his recent Lifetime Achievement Award from the World's 50 Best list. [Financial Times]
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