You wake up, your life is discipline: there's kids, breakfast, lunch box, go to work, discipline, organization, guests. Imagine the semi-final of Super Bowl. We have that every day: lunch and dinner. We play that game. Then you come home and you really just want to drink a beer. But then you discipline yourself and you have to do this thing, this journal. It was painful but I'm so happy I did it. I have newfound respect for people that write.

Learning about issues such as sustainability and locavorism are things that you need to have as part of you as a chef because it will make you cook more delicious food.

There's no media training. In cooking school, there's not even manager training. You learn the fundamentals of cooking. Everything else is learning by doing.

Scandinavian-Danish cuisine was something quite rustic, mostly known for pastries and smorgasbord cuisine, which in itself has become a joke.

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

But when spring and summer happens, it's intuition. Everything is based on intuition. There's not too much time to overthink, over-complicate. Those wild strawberries, they might be there for two days.

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.