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.

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

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.

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

If you see how a plant grows and you taste it in situ you have a perfect example of how it should taste on the plate.

There is no conflict between a better meal and a better world.

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