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.

There is no conflict between a better meal and a better world.

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

I know every movement of my kitchen.

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.

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.

People will travel anywhere for good food - it's crazy.