The restaurant industry is brutal..

But when spring and summer happens, it's intuition. Everything is based on intuition. There's not too much time to overthink, over-complicate. Those ….

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

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

Scandinavian-Danish cuisine was something quite rustic, mostly known for pastries and smorgasbord cuisine, which in itself has become a joke..

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..

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 t….

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 s….

People will travel anywhere for good food - it's crazy..

I had turned down other head chef jobs. I didn't want to take over someone else's cuisine. I wanted to start from scratch..

My last meal on Earth, I would love it to be a bowl of blueberries with cold cream..

I would love to eat a really great burger, but it doesn't exist in our part of the world..

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..

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 m….

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

The drive for working comes from everyday moments - the thrill of experiencing a young cook succeeding in what they thought was an impossible job, as….

There's no media training. In cooking school, there's not even manager training. You learn the fundamentals of cooking. Everything else is learning b….

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 ….

If you see someone in the kitchen that has good hands and a quick brain, then you need that person to be in the front of everything..