The drive for working comes from everyday moments - the thrill of experiencing a young cook succeeding in what they thought was an impossible job, as well as guests being happy. I also love the unknown - discovering new things and trying to make sense of them.

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

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

The restaurant industry is brutal.

I had turned down other head chef jobs. I didn't want to take over someone else's cuisine. I wanted to start from scratch.

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.