If You See How A Plant Grows

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

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.

Close Interaction With Farmers And Scientists Can Expose The Chef To New Flavours That Can Be Used To Delight Diners.

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

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.