I am not a multimillionaire. I dont own a yacht or a Ferrari. I live in a 60-square- metre flat. My needs are simple.

I think my virtue was I never thought "This is impossible.

We need to think about what cooking is, what context it takes place in and what its relationship to the world of art is. If there were criticisms of my presence at Documenta, that's a good thing because it means we were doing something new. Your mission in creating something artistic is to produce something new and polemical.

You cannot get an influence from the cuisine of a country if you don't understand it. You've got to study it.

In an avant-garde cooking restaurant, it's the experience that's the difference.

Food is about being happy - at a table, thats probably where we spend most of our happiest hours.

Like all disciplines where information is shared and work contributes to their advancement, cuisine should be no different. The kitchen is our life, and we are available to share. We want to share our work so that future generations can cook and create a more efficient, easy and unquestionable quality.