Quotes from Ainsley Harriott

I studied music at school and played the recorder. Later in life music was a great way of supplementing my income because I was paid really badly as a young chef. Luckily an old friend - we did music at school together - and I formed a duo, The Calypso Beat, which later became the Calypso Twins.

I think everyone knows that I'm the type of person who can have a good time without drinking.

A lot of people go for the serious angle because, ultimately, that's what it's all about. But it doesn't necessarily mean that's the only way of cooking.

Everywhere I have gone in the world, even though we don't speak the same language, food is the same language.

We've become lazy and a bit spoilt and we want our food quickly and easily.

My dad was a great eater but Mum was the cook.

All the time I'm trying to evolve, I'm trying to do different things, bring new flavours to people, not just put my name on the something for the sake of it.

Mum and Dad used to do a lot of entertaining. We had quite a nice house, so everybody descended on us at Christmas - aunts and uncles, who weren't even aunts and uncles.

I don't iron my underwear and socks, but I like things to be organised.

There have been times when, as a chef, I've bawled at staff because something's not quite right. But later I'd reflect and feel guilty.

People always think I'm this zany character. But I think I just see the funny side of life, I don't see the negative side, and I think that's a very good energy to be around.

People are frightened of the unknown.

Christmas for me means starting the day with ackee and saltfish, and cornbread muffins.

I certainly love a boogie and once the music starts I'm usually one of the first out there on the dance floor.

You've got be a good communicator in almost any job nowadays - but if you're enthusiastic and committed in your job, good things will come your way.

My mum wanted me to be a doctor because she worked in nursing. So she was quite disappointed when I came back from a holiday in France, and said I wanted to be a chef.

It's important to be dedicated and enthusiastic when you're starting a career. It might take a long time to get established and the money won't flow in straight away.

My dad Chester was a pianist and later a well-known television entertainer so football was never really something that was on his radar. However when I was a young boy a family friend took me to see an Arsenal game and from that moment on I was totally and utterly hooked.

I don't just loving cooking in a vacuum, as it were; I love cooking for people, with people, and laughing.

People who drop litter really stress me out. I have been known to chase after people and say, 'Sorry, but you've forgotten something,' and then hand it back to them.

You don't realise until you do 'Strictly' how obsessed people are.

The decline of the Sunday meal is a major concern because it means that family values are being forgotten. Once that creeps into mealtimes, it will begin creeping into other areas.

I like a bit of chocolate as much as the next person, but cheese is a complete world on its own. The sheer variety is staggering and there's always going to be a cheese to tickle your taste buds.

To me, Caribbean food is about fresh, seasonal produce - using what's in season to create vibrant and great tasting food. The spicing is also important. A dish doesn't necessarily need to be hot, but spice is important to the flavour.