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.

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.

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

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

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

Cooking, I mean, food, cooking foods is just everything that I do from morning to night. It's how I choose to live my life: through cooking, people that are in food culture. And I love it.

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