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

Fine dining is an occasional treat for most people.

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

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

The traditional roots of Scandinavian cuisine are not that spectacular, to say the least. When we write about the traditions that we are inspired by, it's more techniques like smoking, preserving. Many of them are not made to make food delicious; they're just around so that you can make food last through the winter. There isn't a great deal of tradition to tap into.

I know every movement of my kitchen.

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.