The first book was out and for the first time we were on a book tour. Being the son of an immigrant, I'd never dreamt of being on book tours. Suddenly the attention was huge.

When people are grownups they're grown ups. They make their own decisions you know.

That's how people make sense of a meeting: they eat something. If they were in a sad moment it would be the same thing, they'd be eating something. It's what makes life fun. We don't need it to be delicious or great or all these things if we're just to survive. But it's one of those things that makes life fun, livable. And the more I submerge myself in it, the more fun I seem to have.

The first book was out and for the first time we were on a book tour. Being the son of an immigrant, I'd never dreamt of being on book tours. Suddenly the attention was huge.

The traditional roots of Scandinavian cuisine are not that spectacular, to say the least. When we write about the traditions that we are inspired by, it's more techniques like smoking, preserving. Many of them are not made to make food delicious; they're just around so that you can make food last through the winter. There isn't a great deal of tradition to tap into.

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

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.