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

Scandinavian-Danish cuisine was something quite rustic, mostly known for pastries and smorgasbord cuisine, which in itself has become a joke.

All of the people who work in the kitchen with me go out into the forests and on to the beach. It's a part of their job. If you work with me you will often be starting your day in the forest or on the shore because I believe foraging will shape you as a chef.

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.

Learning about issues such as sustainability and locavorism are things that you need to have as part of you as a chef because it will make you cook more delicious food.

I know every movement of my kitchen.