Chefs have a new opportunity - and perhaps even an obligation - to inform the public about what is good to eat, and why.
People will travel anywhere for good food – it’s crazy.
Take a trip to the forest and experience the greatness of getting on your knees and picking your own food and going home... and eating it.
The drive for working comes from everyday moments - the thrill of experiencing a young cook succeeding in what they thought was an impossible job, as well as guests being happy. I also love the unknown - discovering new things and trying to make sense of them.
There is no conflict between a better meal and a better world.
Learning about issues such as sustainability and locavorism are things that you need to have as part of you as a chef because it will make you cook more delicious food.
When you get close to the raw materials and taste them at the moment they let go of the soil, you learn to respect them.
If you see someone in the kitchen that has good hands and a quick brain, then you need that person to be in the front of everything.
Close interaction with farmers and scientists can expose the chef to new flavours that can be used to delight diners.
All of the people who work in the kitchen with me go out into the forests and on to the beach. It's a part of their job. If you work with me you will often be starting your day in the forest or on the shore because I believe foraging will shape you as a chef.
There's no media training. In cooking school, there's not even manager training. You learn the fundamentals of cooking. Everything else is learning by doing.
My last meal on Earth, I would love it to be a bowl of blueberries with cold cream.
I've never had anything but the freedom to do what I wanted just as long as it made me happy.
I never cooked at home - my father was the chef.
Fine dining is an occasional treat for most people.
I still cook at home. A lot of chefs I think don't cook at home. But I still do, I love cooking at home, I love having friends.
I had turned down other head chef jobs. I didn't want to take over someone else's cuisine. I wanted to start from scratch.
I'm a bit of a glutton - I eat too much of all that is good to eat.
A gastronomical supermeal didn't necessarily have to involve the things I had brought from other top kitchens.
If you see how a plant grows and you taste it in situ you have a perfect example of how it should taste on the plate.
I can't crack jokes because I don't have any.
Scandinavian-Danish cuisine was something quite rustic, mostly known for pastries and smorgasbord cuisine, which in itself has become a joke.
I would love to eat a really great burger, but it doesn't exist in our part of the world.
The restaurant industry is brutal.
I only have the restaurant. If I do other things, it's only to do with the restaurant.
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