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

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

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

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.

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.

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

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