I think as chefs we all can smirk at the most obscure situations. I’m really not sure many others understand. I was describing dying a pastry chef green to someone recently. It all seems quite matter of fact to most chefs, but the sheer horror on their faces as I told how he was tinged verdant green for three days made me realise that chefs have a particularly grotesque sense of humour.

I wouldn’t have it any other way.