I'm not a chef. But I'm passionate about food - the tradition of it, cooking it, and sharing it.
Everybody wants to be a star right now, to be heard, to have a voice, so you have to give the confidence for people to have that ability - and give them the wardrobe to become a star.
I'm a pretty controlled and disciplined person, but my real vice is buying plants and food shopping.
Food is everything. Food, friends, family: Those are the most important things in life.
Obviously, I like very beautiful food, because I think as delicious as food has to taste, it also has to look very beautiful - the process of presentation is very important.
I went through the workroom at Central Saint Martins in London, which is the most competitive workroom of a design school in the world. Very high creativity, very conceptual, very international, age-diverse and cutthroat - people who have master degrees reapplying into a foundation there is just wild to me to launch their careers.
When you make and drape clothing, the scissors are your tool. What can I say about them? They're my babies. And you have to take care of them correctly. You have to have them sharpened, and you can't use them for any other material.
Fashion is killing women's body image of themselves.
I try to push design boundaries using new draping and fabric manipulation techniques every time I approach a new design.
Beyond fashion, I think that culture has a side where they love to shoot you up like a clay pigeon and then take out their rifles. I lived that, and I got to see the perspective from up in the sky.
As an object itself, to me, books today are such a rare entity - I want mine to be something where, if left on the kitchen table, a child could pick it up. It can visually tell a story.
When I'm on the road for fashion shows, I love room service. I think it's one of the greatest things in the world. I usually like to keep it simple with soup, but my big indulgence is French fries or chicken fingers.
I feel very fortunate that I make everything I wear head to toe every day.
I think that maybe growing up and being dyslexic early on, the visual quality of cookbooks specifically was something very enticing to me.