A gastronomical supermeal didn't necessarily have to involve the things I had brought from other top kitchens.

Chefs have a new opportunity - and perhaps even an obligation - to inform the public about what is good to eat, and why.

Scandinavian-Danish cuisine was something quite rustic, mostly known for pastries and smorgasbord cuisine, which in itself has become a joke.

My last meal on Earth, I would love it to be a bowl of blueberries with cold cream.

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

Take a trip to the forest and experience the greatness of getting on your knees and picking your own food and going home... and eating it.

There is no conflict between a better meal and a better world.

If you see someone in the kitchen that has good hands and a quick brain, then you need that person to be in the front of everything.

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.

Close interaction with farmers and scientists can expose the chef to new flavours that can be used to delight diners.

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.

Commerce links all mankind in one common brotherhood of mutual dependence and interests.

Wherever a doctor cannot do good he must be kept from doing harm.

You can't solve problems with the same thinking that caused them.

The fruits of Christianity were religious wars, butcheries, crusades, inquisitions, extermination of the natives of America, and the introduction of African slaves in their place.

Listen, if you choose to believe nothing else that transpires here, believe this: your body does not have a soul; your soul has a body, and souls never, ever die.

Ive always been a religious person.

It is doubtless wise, when a reform is introduced, to try to persuade the British public that it is not a reform at all; but appearances must be kept up to some extent at least.

Time passes cold and indifferent over us; it knows nothing of our joys or sorrows; it leads us with ice-cold hand deeper and deeper into the labyrinth.

A lot of things in history are timing, and it's very peculiar because in retrospect things [and] people can look more brilliant or necessary than they actually were.

I've always tried different stuff in the studio. I use rakes, spoons, cans... I'm a surround-sound type of guy.