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.

When you start at catering college, nobody prepares you for a book tour or public speaking.

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

I know every movement of my kitchen.

There's no media training. In cooking school, there's not even manager training. You learn the fundamentals of cooking. Everything else is learning by doing.

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.

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.