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

When you get close to the raw materials and taste them at the moment they let go of the soil, you learn to respect them.

Take a trip to the forest and experience the greatness of getting on your knees and picking your own food and going home... and eating it.

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

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

I still cook at home. A lot of chefs I think don't cook at home. But I still do, I love cooking at home, I love having friends.