The Restaurant Industry Is Brutal.

Summer's The Same, Autumn Is Even More Extreme. Then Winter Is When You Sort Of Condense All Of Your Ideas. You Process All These Things And You Try To Look For New Concepts. In That Sense, Your Intuition Is In Hibernation. What You Fill Up Is Your Imagination; You Fill Up Your Memories There.

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

There Is No Conflict Between A Better Meal And A Better World.

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.

When You Get Close To The Raw Materials And Taste Them At The Moment They Let Go Of The Soil, You Learn To Respect Them.