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.

A gastronomical supermeal didn't necessarily have to involve the things I had brought from other top kitchens.

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.

I've never had anything but the freedom to do what I wanted just as long as it made me happy.

People will travel anywhere for good food - it's crazy.

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.

I just love this idea of using, especially in terms of food, using that common sense. If you follow that - it's hard to talk about it without sounding like some New Age idiot, which I think is a bit unfair - but, if you do follow that natural cycle, you will inevitably eat better, cheaper, and much, much, much, much healthier.