Another former employee, Raymond Dusoulier, who was head chef at Carluccio's deli from 1993-1999 and now works as a food stylist, agrees. "What I found disturbing, and was the eventual reason why I left, is that Antonio got everything from the people who worked for him," he said. "We all had to sign contracts stipulating that every dish we created or improved had to become his property. One of the reasons why I left after six years was because they were starting a chain of cafes and wanted to use my recipes without giving me any of the credit. And I was not the only person in that situation. What he says about Jamie, who's a very nice, humble chap, is most unfair. We have a word for people like him in France."