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.
There is no conflict between a better meal and a better world.
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.
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.
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.
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.
I've never had anything but the freedom to do what I wanted just as long as it made me happy.
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.
Close interaction with farmers and scientists can expose the chef to new flavours that can be used to delight diners.
My last meal on Earth, I would love it to be a bowl of blueberries with cold cream.
I never cooked at home - my father was the chef.
Fine dining is an occasional treat for most people.
I'm a bit of a glutton - I eat too much of all that is good to eat.
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.
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.
I would love to eat a really great burger, but it doesn't exist in our part of the world.
When you start at catering college, nobody prepares you for a book tour or public speaking.
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.
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.
I only have the restaurant. If I do other things, it's only to do with the restaurant.
When people are grownups they're grown ups. They make their own decisions you know.
Scandinavian-Danish cuisine was something quite rustic, mostly known for pastries and smorgasbord cuisine, which in itself has become a joke.
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