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

My last meal on Earth, I would love it to be a bowl of blueberries with cold cream.

Take a trip to the forest and experience the greatness of getting on your knees and picking your own food and going home... and eating it.

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.

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.

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?