Student of the Year: When I was studying at Exeter College I had a really tough year and nearly lost my place there. I managed to turn this around and won student of the year in 1987. This really was the start of my career and it gave me the courage I needed to carry on.
Michael Caines At Home
First Michelin Meal: I was about to embark on a three year journey working for Raymond Blanc at Le Manoir aux Quat'Saisons and I decided I would try the taster menu first. I remember tasting it and thinking that I had never tasted anything like it. I ate the hazelnut soufflé and I can still remember the feeling of eating it now. The fact that the restaurant was in a country house hotel really captured my imagination and gave me the desire to work in similar surroundings.
Working in France: I moved to France for a further formative period of training once my time at Le Manoir aux Quat'Saisons came to an end. The whole time I worked in France was a very memorable time for me. It was particularly memorable working with the late Bernard Loiseau in Saulieu, which was very special.
Gidleigh Park: When I left France and came back to the UK, I got a job at Gidleigh Park but it wasn't as straightforward as that. I remember that I worked a few days in the hotel before being offered the role of head chef by the then-owner, late Kay Henderson, which truly was an honour.
My Second Star: Achieving my second Michelin star sixteen years ago was such an achievement for me. I was actually on holiday skiing and I was just getting off the chairlift when I heard my phone ringing. I answered it to hear the great news, that I had been awarded my second star. I was at the top of the mountain at that point, but I felt like I was on top of the world.
MBE Moment: When I was awarded my MBE for services to hospitality, I was extremely honoured. It was 2006 when I received the accolade and getting to go to Buckingham Palace to receive the award was very memorable indeed.
Plating up for the Prime Minister: Cooking for Tony Blair when he was Prime Minister is a moment that will always stick with me. When I found out I just thought of it as another gig but as the time got closer and I made my way to Number 10, my nerves grew and I realised I was about to cook for the Prime Minister of the country.
Number 1: Getting first place on The Times Food List was a very exciting time and a great memory. I genuinely wasn't expecting it.
Monaco Grand Prix: Sometimes I have to look at the opportunities I have been given in my career and pinch myself to remind myself it's real. Cooking in Monaco for the Grand Prix was one of those moments and cooking for the drivers is very memorable for me.
AA Chef of the Year: In 2001 I won this award which was voted for by my peers. The awards night was really good and it was very humbling to know that they voted for me. Similarly, when I was awarded a Catey Award, which is voted for by the industry that was a great achievement. I like to stay level headed and it's nice to know that you're acknowledged in this way by your contemporaries.
Michael Caines is heading up the On5 restaurant at this year's Royal Ascot which runs from 16 - 20th June.