I Still Cook At Home. A Lot

Chefs Have A New Opportunity - And Perhaps Even An Obligation - To Inform The Public About What Is Good To Eat, And Why.

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.

Scandinavian-danish Cuisine Was Something Quite Rustic, Mostly Known For Pastries And Smorgasbord Cuisine, Which In Itself Has Become A Joke.

When You Start At Catering College, Nobody Prepares You For A Book Tour Or Public Speaking.

My Last Meal On Earth, I Would Love It To Be A Bowl Of Blueberries With Cold Cream.