The restaurant industry is brutal.

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.

I never cooked at home - my father was the chef.

I think that in our part of the world, Scandinavia, we are one of the pioneers of showing that gastronomy can be something - high gastronomy can be something very, very present and doesnt have to involve, you know, what is perceived as the normal luxury items that belong in a high gastronomy restaurant.

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

But when spring and summer happens, it's intuition. Everything is based on intuition. There's not too much time to overthink, over-complicate. Those wild strawberries, they might be there for two days.