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.

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

Take a trip to the forest and experience the greatness of getting on your knees and picking your own food and going home... and eating it.

Fine dining is an occasional treat for most people.

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

I'm a bit of a glutton - I eat too much of all that is good to eat.

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.