I'm a bit of a glutton - I eat too much of all that is good to eat.

I'm a bit of a glutton - I eat too much of all that is good to eat.

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

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.

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.

Chefs have a new opportunity - and perhaps even an obligation - to inform the public about what is good to eat, and why.

The traditional roots of Scandinavian cuisine are not that spectacular, to say the least. When we write about the traditions that we are inspired by, it's more techniques like smoking, preserving. Many of them are not made to make food delicious; they're just around so that you can make food last through the winter. There isn't a great deal of tradition to tap into.