Chefs Have A New Opportunity - And

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.

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.

I Can't Crack Jokes Because I Don't Have Any.

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 Well As Guests Being Happy. I Also Love The Unknown - Discovering New Things And Trying To Make Sense Of Them.

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.