I Just Love This Idea Of Using,

If You See How A Plant Grows And You Taste It In Situ You Have A Perfect Example Of How It Should Taste On The Plate.

I Had Turned Down Other Head Chef Jobs. I Didn't Want To Take Over Someone Else's Cuisine. I Wanted To Start From Scratch.

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.

There Is No Conflict Between A Better Meal And A Better World.

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.