I'm A Bit Of A Glutton -

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

Take A Trip To The Forest And Experience The Greatness Of Getting On Your Knees And Picking Your Own Food And Going Home... And Eating It.

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.

People Will Travel Anywhere For Good Food - It's Crazy.