In November 2009, I lost my temper in front of a bank of television cameras in a way I have never done before or since. I was in Los Angeles working as a judge on the second season of the American TV series, Top Chef Masters. For the final, the three remaining competitors had been asked to cook a series of dishes that told their story: their first food experiences, where they are now, where they are going and the like. For the dish that defined where he was going, the famed Las Vegas-based chef Rick Moonen had cooked a venison dish, using meat imported from New Zealand.
