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.
In my home I tend to eat a very simple version of what we cook at the restaurant, which is vegetable-oriented, with a little bit of fish and very little meat. For instance, a dish in my home could be steamed spinach with spruce, where I take a spruce branch and put it in the pot and that infuses into the spinach.
Scandinavian-Danish cuisine was something quite rustic, mostly known for pastries and smorgasbord cuisine, which in itself has become a joke.
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.
Fifteen years ago, France was the promised land of cooking. So I looked at a map, found five restaurants and faxed them to ask for a job. Within five minutes, I got a reply from the then three- star Le Jardin des Sens in Montpellier.
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 doesn't have to involve, you know, what is perceived as the normal luxury items that belong in a high gastronomy restaurant.
