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

I know every movement of my kitchen.

I only have the restaurant. If I do other things, it's only to do with the restaurant.

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

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

All of the people who work in the kitchen with me go out into the forests and on to the beach. It's a part of their job. If you work with me you will often be starting your day in the forest or on the shore because I believe foraging will shape you as a chef.

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.