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.

When you start at catering college, nobody prepares you for a book tour or public speaking.

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.

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.

I think that in our part of the world, Scandinavia, we are one of the pioneers of showing that gastronomy can be something - high gastronomy can be something very, very present and doesnt have to involve, you know, what is perceived as the normal luxury items that belong in a high gastronomy restaurant.

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.

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