A gastronomical supermeal didn't necessarily have to involve the things I had brought from other top kitchens.

Close interaction with farmers and scientists can expose the chef to new flavours that can be used to delight diners.

The restaurant industry is brutal.

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.

21 years ago when I started cooking, to be a cook meant that you were going to stay in the basement. Being a chef, you would never be on a book tour. You could never dream that 20 years later on you would be on a book tour. It wasn't a part of your dreams because it was just totally unrealistic. When did cooks - restaurant cooks, not cooks that have 15,000 television shows - when did cooks become part of pop culture the way they are?

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.

My last meal on Earth, I would love it to be a bowl of blueberries with cold cream.