Nasty BITS.

The bad boy of cuisine never fails to entertain and educate with exotic tales of travel. He tells Mathures Paul it's impossible to live a full-time bohemian lifestyle and also be a good chef

'There's usually a moment when we're shooting, most often near the end of a long meal. The crew has all the shots they need: plenty of 'content' (meaning me, babbling about the food ~ and someone local, who presumably knows what we're eating, describing it), lots of long, lingering 'food porn' close-ups, plenty of footage of kitchen prep (which Todd who had arrived hours earlier to get) and the final assembly. As an exhausted silence settles over the table, well into my cups, I'll look straight at the camera and sarcastically say, in my most unctuous, television 'host-sums-up' voice, 'So... What have we learned today?' This is a cue to producer and shooters that I'm f****** done. That it's time to 'get some wides', meaning, the crew steps way back and shoots some generic 'wide shots' from a distance. Audio is no longer a factor in these, so the mikes come off and those of us at the table can pretty much forget about the cameras, and act naturally, secure in the knowledge that the presumed 'working' part of the day is almost over...'

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