Fine dining is an occasional treat for most people.

When people are grownups they're grown ups. They make their own decisions you know.

People will travel anywhere for good food - it's crazy.

I can tell you one of the most surprising ingredients I've ever found. Perhaps five years ago on a beach I saw this herb that looked exactly like chives. I put it in my mouth and started chewing and, surprise, it tasted exactly like coriander.

All of the people who work in the kitchen with me go out into the forests and on to the beach. It's a part of their job. If you work with me you will often be starting your day in the forest or on the shore because I believe foraging will shape you as a chef.

There's no media training. In cooking school, there's not even manager training. You learn the fundamentals of cooking. Everything else is learning by doing.