my head chef Robert Reid said to me said
way to go from him laughing and I said
to him when I was a young boy mister you
read you said tell me about a restaurant
in Paris called faster which was the
ultimate because it had three stars in
mission and five red knives and forks I
said we’ve got three cells with four
like knives and forks
[Music]
let’s go for five red knives and forks
the next three years we push to be
pushed and we push too we did everything
in January 9 th we were not least asked
with five red knives and thoughts I’d
realize my dream all those years later
and battery I had when I was 17 years
old I was now 37 years old so for 20
years I’d worked to realize my dream
things don’t happen overnight you have
to make the emotional of personal
investment to make your dreams come true
and my father sent me to Harrogate which
was a star town and told me to find a
job the most daunting task in my life I
went to Harrogate and I found a job at
the hotel suite Georgian however I
started there on the 20th March 1978 it
wasn’t great food but what they taught
me was how to push how to run how to be
consistent because consistency is
another discipline how never to be late
how to go to work when you’re not
feeling well and let the chef send you
home
my advice to young chefs from the age of
16 to sort of 2930 is 14 years of a
sponge the absorbing knowledge don’t
take a job to take up money don’t worry
about earning 500 pound a month or a
year more somewhere else don’t get
knowledge for that become the bigger
passport for everything the money will
come once you’ve mastered your craft and
you become incredibly talented work for
big chef and find a different level of
comfort when things get too comfortable
and you’re still living with your
parents and you’ve still got your first
job and you want to move out because
they’re easy to accomplish get out and
please self in a strange situation in
the middle of Barcelona put yourself in
the middle of Paris put yourself in the
middle of Belgium and see what’s
available it’s amazing how much
completely gives you more importantly
rate in travel at the same time
fantastic success is born out of luck
its awareness of mind that takes
advantage of that opportunity
you will all be confronted with
opportunity you must take advantage of
it because if you don’t take advantage
of your opportunity you’ll never realize
your dreams whether you want them or not
is the relevance you don’t know that
until you achieve it I think what gave
me the drive to succeed
was my insecurities reading/writing
struggling it gave me that individual
drive to prove myself because I’d been
belittled out school I’d have been taken
seriously as always looked upon as being
a fool being stupid so it was the fuel
behind me and that’s what made me work
far harder was to prove to my father and
other individuals including several
teachers that you know maybe I struggle
with reading and writing but I had
possessed other great qualities so had I
been dealt with as a child I may never
have the energy or the fuel to drive me
to get to where I got I’ve had lots of
bad luck in my life but I think having
bad luck is equally as important because
when you have bad luck in life you have
to reflect you have to take the
knowledge from depth experience we’ve
all been treated badly we’ve all made
mistakes we’ve all had bad luck so what
we have to do is reflect take the
knowledge from that expose and then
allow it to enrich our life it’s as
simple as that
so let’s be honest when people say
juggling regrets Martha I say no because
I did it not being for all those
mistakes I made
I won’t I wouldn’t have the knowledge
that I have today I won’t have the
experience what I have today because
mistakes are fine as long as you take
the knowledge from the mistake
[Music]
[Music]
one thing I’ve learned and experience is
that you know if you don’t open up and
you don’t delegate then you’ll kill
yourself and if there’s one thing I’ve
managed to understand is the art of
delegation because if I can pass on you
know to Claire Smith to areum my palette
my understanding my knowledge then grab
it run it and then pass on to your team
don’t hold that inside staying in front
of the competition because there’s two
wages industry you move with it or it
moves you and I’ve seen so many sad
stories across the decade where Scheffel
just got lazy got lazy given up and
locked that hunger to be competitive
because it’s the best job in the world
that’s not really a job it’s a passion
because when you’re rubbing shoulders
and here we are now ten years later and
I’ve got a restaurant next door to Jamie
Oliver’s and we’re both literally 2
meters apart phenomenal chef and we keep
each other on our toes
so that’s exciting for me and that’s
been the one key issue across the ten
years of filming Kitchen Nightmares you
never ever ever give up
since years its patella geisha what we
need to do is is coverage conferencing
in yourself how cooking with an amazing
journey and so that you can learn it
within triple years it’s like studying
medicine has over ten to fifteen year
period I 42 years of age I’m still
learning new exciting things now that I
bring back to the fault but more
importantly division
I didn’t think fringe was important at
school and I could kick myself now
because I went living fast for sure you
as and became bilingual but I wish I’ve
studied harder with a second language on
my god that gives you that the culture
gives you a completely different level
of confidence learning French French
cuisine mannerism and cooking in a very
robust a tenacious ways so yeah vision
and open-mindedness and never cut
corners I mean you start cutting corners
in food timeout there’s no worse job to
have than to cut corners in food so
attention to detail an amazing exciting
journey one of the very few job anywhere
in the world that you can travel get
paid and experience phenomenal food
anywhere in the world
brilliant my first passion before food
was was football I was always the Vita
great level team grew up
gaalan’s polygons now so we had that
sort of token of appreciation of
home-cooked food then I was very lucky
to get on foundation course and in the
last year my school the foundation
course studying math English to Nevada
weekend and learning to cook turkey
Martha we’re going to be sort of a new
experiment there we had trouble with by
my first set of wives and chef knives
and we depend on the Banbury round table
come up with something like 85 90 pound
one that did to get microcredit wine so
remember that day now and how he
expected and there was and I got given
myself had a wife and I had all the
setting on the beyond that mission
football was a sort of huge burning
ambition and I was trying to retire
yeah I had a horrific injury like
collagen and then all of a sudden you
know the dream today yet they did but I
have a glute burden desire this little
and chef and this ambition and then I
sort of channel that frustration
consider into cooking in a way that I I
just wanted to learn the foundation
course was huge they’re sitting here
with 76 and I was a mature part-time
students and mum doesn’t have the money
30 college full-time so it was it was
hard but what I did do is take a job in
the industry I work six days a week and
went to college one day which so then
everything started becoming clearer got
more qualifications the basic and then
went to London and that’s where it
really just took off
and so the one thing my father gave me
which was really key was that work ethic
that ability to get myself up in the
morning matter how tired I was to push
myself through those pain barriers and
again the combination of the loss of a
mother at six and then you send out to
work at ten we started work out five
o’clock in the morning through the mill
ground being dropped off at 8:45 at
school in a milkman you they are work
ethic so that combination of those two
work ethic and great insecurity was what
got me to where I went to
[Music]
[Music]
way to go from him laughing and I said
to him when I was a young boy mister you
read you said tell me about a restaurant
in Paris called faster which was the
ultimate because it had three stars in
mission and five red knives and forks I
said we’ve got three cells with four
like knives and forks
[Music]
let’s go for five red knives and forks
the next three years we push to be
pushed and we push too we did everything
in January 9 th we were not least asked
with five red knives and thoughts I’d
realize my dream all those years later
and battery I had when I was 17 years
old I was now 37 years old so for 20
years I’d worked to realize my dream
things don’t happen overnight you have
to make the emotional of personal
investment to make your dreams come true
and my father sent me to Harrogate which
was a star town and told me to find a
job the most daunting task in my life I
went to Harrogate and I found a job at
the hotel suite Georgian however I
started there on the 20th March 1978 it
wasn’t great food but what they taught
me was how to push how to run how to be
consistent because consistency is
another discipline how never to be late
how to go to work when you’re not
feeling well and let the chef send you
home
my advice to young chefs from the age of
16 to sort of 2930 is 14 years of a
sponge the absorbing knowledge don’t
take a job to take up money don’t worry
about earning 500 pound a month or a
year more somewhere else don’t get
knowledge for that become the bigger
passport for everything the money will
come once you’ve mastered your craft and
you become incredibly talented work for
big chef and find a different level of
comfort when things get too comfortable
and you’re still living with your
parents and you’ve still got your first
job and you want to move out because
they’re easy to accomplish get out and
please self in a strange situation in
the middle of Barcelona put yourself in
the middle of Paris put yourself in the
middle of Belgium and see what’s
available it’s amazing how much
completely gives you more importantly
rate in travel at the same time
fantastic success is born out of luck
its awareness of mind that takes
advantage of that opportunity
you will all be confronted with
opportunity you must take advantage of
it because if you don’t take advantage
of your opportunity you’ll never realize
your dreams whether you want them or not
is the relevance you don’t know that
until you achieve it I think what gave
me the drive to succeed
was my insecurities reading/writing
struggling it gave me that individual
drive to prove myself because I’d been
belittled out school I’d have been taken
seriously as always looked upon as being
a fool being stupid so it was the fuel
behind me and that’s what made me work
far harder was to prove to my father and
other individuals including several
teachers that you know maybe I struggle
with reading and writing but I had
possessed other great qualities so had I
been dealt with as a child I may never
have the energy or the fuel to drive me
to get to where I got I’ve had lots of
bad luck in my life but I think having
bad luck is equally as important because
when you have bad luck in life you have
to reflect you have to take the
knowledge from depth experience we’ve
all been treated badly we’ve all made
mistakes we’ve all had bad luck so what
we have to do is reflect take the
knowledge from that expose and then
allow it to enrich our life it’s as
simple as that
so let’s be honest when people say
juggling regrets Martha I say no because
I did it not being for all those
mistakes I made
I won’t I wouldn’t have the knowledge
that I have today I won’t have the
experience what I have today because
mistakes are fine as long as you take
the knowledge from the mistake
[Music]
[Music]
one thing I’ve learned and experience is
that you know if you don’t open up and
you don’t delegate then you’ll kill
yourself and if there’s one thing I’ve
managed to understand is the art of
delegation because if I can pass on you
know to Claire Smith to areum my palette
my understanding my knowledge then grab
it run it and then pass on to your team
don’t hold that inside staying in front
of the competition because there’s two
wages industry you move with it or it
moves you and I’ve seen so many sad
stories across the decade where Scheffel
just got lazy got lazy given up and
locked that hunger to be competitive
because it’s the best job in the world
that’s not really a job it’s a passion
because when you’re rubbing shoulders
and here we are now ten years later and
I’ve got a restaurant next door to Jamie
Oliver’s and we’re both literally 2
meters apart phenomenal chef and we keep
each other on our toes
so that’s exciting for me and that’s
been the one key issue across the ten
years of filming Kitchen Nightmares you
never ever ever give up
since years its patella geisha what we
need to do is is coverage conferencing
in yourself how cooking with an amazing
journey and so that you can learn it
within triple years it’s like studying
medicine has over ten to fifteen year
period I 42 years of age I’m still
learning new exciting things now that I
bring back to the fault but more
importantly division
I didn’t think fringe was important at
school and I could kick myself now
because I went living fast for sure you
as and became bilingual but I wish I’ve
studied harder with a second language on
my god that gives you that the culture
gives you a completely different level
of confidence learning French French
cuisine mannerism and cooking in a very
robust a tenacious ways so yeah vision
and open-mindedness and never cut
corners I mean you start cutting corners
in food timeout there’s no worse job to
have than to cut corners in food so
attention to detail an amazing exciting
journey one of the very few job anywhere
in the world that you can travel get
paid and experience phenomenal food
anywhere in the world
brilliant my first passion before food
was was football I was always the Vita
great level team grew up
gaalan’s polygons now so we had that
sort of token of appreciation of
home-cooked food then I was very lucky
to get on foundation course and in the
last year my school the foundation
course studying math English to Nevada
weekend and learning to cook turkey
Martha we’re going to be sort of a new
experiment there we had trouble with by
my first set of wives and chef knives
and we depend on the Banbury round table
come up with something like 85 90 pound
one that did to get microcredit wine so
remember that day now and how he
expected and there was and I got given
myself had a wife and I had all the
setting on the beyond that mission
football was a sort of huge burning
ambition and I was trying to retire
yeah I had a horrific injury like
collagen and then all of a sudden you
know the dream today yet they did but I
have a glute burden desire this little
and chef and this ambition and then I
sort of channel that frustration
consider into cooking in a way that I I
just wanted to learn the foundation
course was huge they’re sitting here
with 76 and I was a mature part-time
students and mum doesn’t have the money
30 college full-time so it was it was
hard but what I did do is take a job in
the industry I work six days a week and
went to college one day which so then
everything started becoming clearer got
more qualifications the basic and then
went to London and that’s where it
really just took off
and so the one thing my father gave me
which was really key was that work ethic
that ability to get myself up in the
morning matter how tired I was to push
myself through those pain barriers and
again the combination of the loss of a
mother at six and then you send out to
work at ten we started work out five
o’clock in the morning through the mill
ground being dropped off at 8:45 at
school in a milkman you they are work
ethic so that combination of those two
work ethic and great insecurity was what
got me to where I went to
[Music]
[Music]
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