I Only Have The Restaurant. If I

The Drive For Working Comes From Everyday Moments - The Thrill Of Experiencing A Young Cook Succeeding In What They Thought Was An Impossible Job, As Well As Guests Being Happy. I Also Love The Unknown - Discovering New Things And Trying To Make Sense Of Them.

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.

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've Never Had Anything But The Freedom To Do What I Wanted Just As Long As It Made Me Happy.

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