Gareth Mullins

Yeah, but that only comes... It's easy to say that when you're confident.

Like, that only comes in time.

Ah, sure, aye.

It's true.

I remember being in college, like, the first year in college, and I was terrified about having to plate up whatever I'd done, you know?

And I was like, how do I get it to look chef-y, you know?

And I wasn't thinking, like, I'm making stroganoff or whatever.

I was like, no, you should be really focusing on what it tastes like.

Yeah, yeah, yeah.

It's going to just go into a little ball over there, but that part, I know with young chefs now, obviously.

When you go out, are you trying to pick a restaurant that's going to give you inspiration or...

The easiest people in the world to please are chefs, you know.

And do you like the fine dining aspect?

Do you like that style of restaurant?

I know the answer to that question.

My wife is the same.

If she sees a three and she's like, what is wrong with you?

Why would you want to?

And you're looking at me the way I actually love the scale of making a three.

It's something I would have learned fairly early on in my career.