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 just love this idea of using, especially in terms of food, using that common sense. If you follow that - it's hard to talk about it without sounding like some New Age idiot, which I think is a bit unfair - but, if you do follow that natural cycle, you will inevitably eat better, cheaper, and much, much, much, much healthier.

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

I would love to eat a really great burger, but it doesn't exist in our part of the world.

I never cooked at home - my father was the chef.

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

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.