If you see how a plant grows and you taste it in situ you have a perfect example of how it should taste on the plate.

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

You wake up, your life is discipline: there's kids, breakfast, lunch box, go to work, discipline, organization, guests. Imagine the semi-final of Super Bowl. We have that every day: lunch and dinner. We play that game. Then you come home and you really just want to drink a beer. But then you discipline yourself and you have to do this thing, this journal. It was painful but I'm so happy I did it. I have newfound respect for people that write.

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.

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

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

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.