I Only Have The Restaurant. If I

I'm A Bit Of A Glutton - I Eat Too Much Of All That Is Good To Eat.

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.

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

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.

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.