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.

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.

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

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

21 years ago when I started cooking, to be a cook meant that you were going to stay in the basement. Being a chef, you would never be on a book tour. You could never dream that 20 years later on you would be on a book tour. It wasn't a part of your dreams because it was just totally unrealistic. When did cooks - restaurant cooks, not cooks that have 15,000 television shows - when did cooks become part of pop culture the way they are?

The first book was out and for the first time we were on a book tour. Being the son of an immigrant, I'd never dreamt of being on book tours. Suddenly the attention was huge.

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