What often separates the good from the great is a layer of innate ability, a gift, so it's partly that. There's many people with great gifts who don't work hard enough, or perhaps take it for granted, and therefore they… — Paul Rankin Copy Share Image
Part of being a great restaurant chef is having an ability to bring all those people together, rather like a captain on a rugby… — Paul Rankin Copy Share Image
The thing that gave me most pride about it was to see the smiles and the pride on my staff's faces, because a restaurant… — Paul Rankin Copy Share Image
There are many different types of people that end up coming to me and saying 'Yeah I want to cook.' Some of them successful,… — Paul Rankin Copy Share Image
Being a sport star and a chef both require passion, commitment, work and natural ability. — Paul Rankin Copy Share Image
You had to work tremendously hard. You had to have that commitment to training, you had to have that innate ability. It's similar in… — Paul Rankin Copy Share Image
There's a layer of satisfaction that I get from cooking that is more than the work itself. I think when you're too competitive sometimes… — Paul Rankin Copy Share Image
Some people who see cooking as a job. They got into cooking at some stage and they're sort of ticking along trying to get… — Paul Rankin Copy Share Image
It really helps if you've got something like cycling, walking, running or swimming that can let your body release all that tension and keep… — Paul Rankin Copy Share Image
A great cook is made from having a great sense of hospitality and trying to make people happy. Then there's natural talent. Perhaps you… — Paul Rankin Copy Share Image
Sometimes I think you can lose the joy in what you do. It becomes a sense of 'I've got to beat him, I've got… — Paul Rankin Copy Share Image
The work element comes into it as well - how much you train and how much work you put into your craft, in the… — Paul Rankin Copy Share Image
What often separates the good from the great is a layer of innate ability, a gift, so it's partly that. There's many people with… — Paul Rankin Copy Share Image
