If You See Someone In The Kitchen

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.

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.

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

I Can't Crack Jokes Because I Don't Have Any.

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