Summer's the same, autumn is even more extreme. Then winter is when you sort of condense all of your ideas. You process all these things and you try to look for new concepts. In that sense, your intuition is in hibernation. What you fill up is your imagination; you fill up your memories there.

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'm a bit of a glutton - I eat too much of all that is good to eat.

Chefs have a new opportunity - and perhaps even an obligation - to inform the public about what is good to eat, and why.

I started to change. It was sort of a restaurant mid-life crisis, you could say. I lost a lot of confidence, not so much as a father or as a friend, but as a boss, as a chef that's to make decisions throughout the day all the time. I just slowly started burning out. Once you lose your confidence like that, you start being angry in the kitchen. I couldn't recognize myself anymore. I started writing the journal. It was never meant to be a book, but the editor at Phaidon read parts of it. As editors do, I guess.

I know every movement of my kitchen.

When you start at catering college, nobody prepares you for a book tour or public speaking.