Close interaction with farmers and scientists can expose the chef to new flavours that can be used to delight diners.
I can tell you one of the most surprising ingredients I've ever found. Perhaps five years ago on a beach I saw this herb that looked exactly like chives. I put it in my mouth and started chewing and, surprise, it tasted exactly like coriander.
I never cooked at home - my father was the chef.
When you start at catering college, nobody prepares you for a book tour or public speaking.
I only have the restaurant. If I do other things, it's only to do with the restaurant.
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.
The restaurant industry is brutal.
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'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.
When people are grownups they're grown ups. They make their own decisions you know.
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.
My last meal on Earth, I would love it to be a bowl of blueberries with cold cream.
Scandinavian-Danish cuisine was something quite rustic, mostly known for pastries and smorgasbord cuisine, which in itself has become a joke.
