Scandinavian-danish Cuisine Was Something Quite Rustic, Mostly

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.

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.

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.

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.

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.