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.

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.

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

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

I still cook at home. A lot of chefs I think don't cook at home. But I still do, I love cooking at home, I love having friends.

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

Summer's the same, autumn is even more extreme. Then winter is when you sort of condense all of your ideas. You process all these things and you try to look for new concepts. In that sense, your intuition is in hibernation. What you fill up is your imagination; you fill up your memories there.