My Last Meal On Earth, I Would

If You See Someone In The Kitchen That Has Good Hands And A Quick Brain, Then You Need That Person To Be In The Front Of Everything.

I Started To Change. It Was Sort Of A Restaurant Mid-life Crisis, You Could Say. I Lost A Lot Of Confidence, Not So Much As A Father Or As A Friend, But As A Boss, As A Chef That's To Make Decisions Throughout The Day All The Time. I Just Slowly Started Burning Out. Once You Lose Your Confidence Like That, You Start Being Angry In The Kitchen. I Couldn't Recognize Myself Anymore. I Started Writing The Journal. It Was Never Meant To Be A Book, But The Editor At Phaidon Read Parts Of It. As Editors Do, I Guess.

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.

A Gastronomical Supermeal Didn't Necessarily Have To Involve The Things I Had Brought From Other Top Kitchens.

I've Never Had Anything But The Freedom To Do What I Wanted Just As Long As It Made Me Happy.