People will travel anywhere for good food - it's crazy.
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.
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.
I know every movement of my kitchen.
Chefs have a new opportunity - and perhaps even an obligation - to inform the public about what is good to eat, and why.
Fine dining is an occasional treat for most people.
I started my cooking 'career' aged 15, almost 20 years ago. At the time it was quite a shock suddenly working 75 to 80 hours a week, without time to play football or other sports.
In my home I tend to eat a very simple version of what we cook at the restaurant, which is vegetable-oriented, with a little bit of fish and very little meat. For instance, a dish in my home could be steamed spinach with spruce, where I take a spruce branch and put it in the pot and that infuses into the spinach.
When I turned 15, I left school having failed to make the minimum grade. With little direction I enlisted at the local culinary school. Here the academic demands were less rigorous.
Fifteen years ago, France was the promised land of cooking. So I looked at a map, found five restaurants and faxed them to ask for a job. Within five minutes, I got a reply from the then three- star Le Jardin des Sens in Montpellier.
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.
I've never had anything but the freedom to do what I wanted just as long as it made me happy.
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 would love to eat a really great burger, but it doesn't exist in our part of the world.
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.
Appetite as it relates to the human being, the person. How do you find appetite for what you do? How do you relate to appetite? How do you get appetite, not only for a meal but also to do the work you do?
I think that in our part of the world, Scandinavia, we are one of the pioneers of showing that gastronomy can be something - high gastronomy can be something very, very present and doesn't have to involve, you know, what is perceived as the normal luxury items that belong in a high gastronomy restaurant.
A gastronomical supermeal didn't necessarily have to involve the things I had brought from other top kitchens.
I can't crack jokes because I don't have any.
