I've never had anything but the freedom to do what I wanted just as long as it made me happy.
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I've never had anything but the freedom to do what I wanted just as long as it made me happy.
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When people are grownups they're grown ups. They make their own decisions you know.
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When you start at catering college, nobody prepares you for a book tour or public speaking.
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Close interaction with farmers and scientists can expose the chef to new flavours that can be used to delight diners.
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The restaurant industry is brutal.
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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 doesn't have to involve, you know, what is perceived as the normal luxury items that belong in a high gastronomy restaurant.
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I would love to eat a really great burger, but it doesn't exist in our part of the world.
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Fifteen years ago, France was the promised land of cooking. So I looked at a map, found five restaurants and faxed them to ask for a job. Within five minutes, I got a reply from the then three- star Le Jardin des Sens in Montpellier.
