I can't crack jokes because I don't have any.

I've never had anything but the freedom to do what I wanted just as long as it made me happy.

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

I think that in our part of the world, Scandinavia, we are one of the pioneers of showing that gastronomy can be something - high gastronomy can be something very, very present and doesnt have to involve, you know, what is perceived as the normal luxury items that belong in a high gastronomy restaurant.

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.

Fine dining is an occasional treat for most people.

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