I Would Love To Eat A Really

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

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.

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.

But When Spring And Summer Happens, It's Intuition. Everything Is Based On Intuition. There's Not Too Much Time To Overthink, Over-complicate. Those Wild Strawberries, They Might Be There For Two Days.

Learning About Issues Such As Sustainability And Locavorism Are Things That You Need To Have As Part Of You As A Chef Because It Will Make You Cook More Delicious Food.