Celebrity chef James Martin opened up on his “attention to detail” as he was pressed on whether he is “a bit of nightmare to be around” in the kitchen and on the TV set
TV chef James Martin admitted ‘that what my girlfriend says’ as he revealed that he’s “obsessed with everything”.
The 53-year-old is one of the nation’s most renowned celebrity chefs, fronting Saturday morning television shows for almost 20 years while also running a number of restaurants across the UK.
He puts his success down to his “obsessive” nature, a trait he joked that even his partner has recognised.
When quizzed about his unique brand and attention to detail on Good Housekeeping’s My Life in a Biscuit Tin podcast, James said: “That’s what my girlfriend says.”
James was then pressed on whether he is “a bit of a nightmare to be around”.
He responded: “Not really. I’m obsessed with everything. I see everything. Worse now I’ve had my eyes done. So you know you’ve had your eyes done? I had full refractive lens surgery, so I had the lenses taken out and had new ones put in. It’s scary, I can see around corners now.
“People are now scared at work because I can see stuff a mile off. I see veins on a tree. I can read without glasses. It’s amazing.”
James met his long-term partner, TV producer Louise Davies, in 2011 when he competed on Celebrity Who Wants to Be a Millionaire?
The celebrity chef attributes his “attention to detail” due to the industry he works in where “detail is everything”.
He continued: “So can I stop that attention to detail in terms of the industry, always wanting to be better every single day.
“And can I when I walk into a TV production do the same. I think you can have that attention to detail. It still matters to people watching, it matters that you care, why shouldn’t you care. And every day should be better or as good as the day before. We all have a meeting at the end of the day. What worked, what didn’t work. What could be better, what couldn’t be better.
“And we all have a meeting in the morning, what’s coming up. That’s what we do in the restaurant business. It’s a chef thing. You have to be it to understand it. Joe Bloggs on the outside won’t know, you don’t get it.”
James went on to say that he would always come in early to work in a bid to improve and “learn more”.
Source: Mirror
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