The responsibility of carrying and bringing a new life into this world is one that cannot be taken lightly.
I can do the equivalent of 150 miles per hour and not get stopped. I could quite happily pursue people down the motorway in my helicopter.
I think what I do differently from a lot of TV chefs is that I break down barriers and make fine food more accessible to the regular person, who might be intimidated. I try hard, particularly with wine, to make it not intimidating. It's sort of a teaching job.