KINGS OF THE KITCHEN DVD:3

US$27.50 including 7-10 working days international AIRPOST delivery.

NEW YORK

At Le Cirque I was flying. Sirio was like 'Oh I'm sorry.. it would be 9.30 at night, I forgot to tell you I have 12 friends coming tonight. Can you make me a little menu?'

And then I learnt that the 12 friends were of course, Italian press, French press, VIP chefs. That was my chance to impress him. I would think 'Oh you forgot to tell me, well I'm going to show what I can do for you!

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LONDON

I am standing at the bar and saying good night to the customers and they start speaking to me in French. I say 'I am sorry I speak a little bit of French but not much'. They then ask 'Where are you from?', I reply 'I am from Australia', they say 'Oh no, I can't believe it. Australians don't cook like this!"

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SYDNEY

Charlie Trotter did not cook much but he was unbelievable when it came to composing recipes in his mind. He would tell us "Add that much wine. This produce with that . Oysters in red wine" . At the last minute he would ask me "Nori I need oyster with red wine emulsion with little fennel and stuff". The result was incredible.

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NEW YORK

Since I last saw you, I bought a farm and I am actively farming together with my wife and we actually supply most of the major restaurants with our vegetables in New York. Most commercial farms in the country are mono cultures or almost anywhere in the world, there are farms that grow broccoli, there are farms that grow carrots. They specialise in one or two things. Because I am a chef and I want it all, we grow everthing.

When you come back this summer and taste the Heirloom Tomatoe Salad you will see why. There are 18 different varieties of tomatoes, of flavours, of texture components that I can play with.

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PARIS

The magic of the kitchen is the continuous creativity. You always create and you have to re-invent yourself twice a day. You work with products that are alive, that come from the earth. Depending on the season you cook them accordingly. You try to be creative. That's my passion, and of course you try to please the customer.

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MILAN

One of my signature dishes is a special spaghetti with Tomato and Basil and for me it is still a joy to cook spaghetti with tomato and basil. Almost anyone can cook Spaghetti and you can find it everywhere but to me it is the way in which I prepare it which makes it distinctive. It is through my continuous research of ingredients that I have discovered a very particular tomato - from Sicily which is called a Pachino tomato . It comes from a little tiny village in Sicily and I have them shipped to me daily.

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PARIS

I don't consider Robuchon a genius. Looking back, I think that he had such a rigor and will to be the best that he was asking the extreme from his cooks, it was horrendous. I remember crying while working and that some cooks broke down and left.

I stayed 5 years maybe because of my pride but I said to myself: 'No I won't break, I will stay.' He was so hard, it was inhuman, it was horrible. You really had to have faith and to love your work to stay with him. I think this is why he won in the end This is why he became the Great Chef 'Joel Robuchon'.

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LONDON

Kaufmann was a mess. You had to guess everything, I'd ask 'Chef what is the maison plus?' And he would answer ' I'll tell you later!' That was at 9 o'clock. Later at half past 12 when the first guest arrives, he would say 'Get me this, get me that'. It was kind of a game, like cat and mouse. By the time I got to Raymond Blanc, it was like a dream. You open a cardfile and you have the recipe.

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MADRID

15 years ago I was watching the filming of a video clip of one very famous Spanish singer and guitarist Raymundo Madoris . He played Jimmy Hendricks with a Spanish guitar! I thought 'he is touched by God for playing guitar'. When I realized I could never arrive to the level of playing as Raymundo, I changed from a career in music to cuisine and I found in cuisine the same fight, the same passion and the same capacity of composing as in music.

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NEW YORK

MASSON:Salvador Dali once commented to my father 'Mr. Masson you throw the money out the windows but it comes back to you through the doors'

SCULLY: I read about the London Chefs in cook books and magazines and Chef Michel Bourdain inspired me the most. After four years of hotel school, I went to the Connaught in person and met with Michel and ten days later the only position they had was in the Pastry and as a second Commis so I started in the pastry. I was then at the Ritz after the Connaught where I was the number 2 Chef for two years.

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PARIS

You learn the rigour, you learn how to refine the things, but then if you are a real chef, you know exactly what you want to do. The spirit of Chef Frechon is the result of 15 years of work with others but then his own personality comes through.

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NEW YORK

To survive in New York you have to be successful. It's very Bottom Line. New Yorkers are happy to pay but they have to get an experience. That is what it is all about.

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