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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. ↗
My cooking philosophy, what I try to do, is to make a cuisine where the produce and the product shines, compared to some current trends that are maybe more adding additional things, like molecular cuisine, with a lot of additives and chemicals, which are now showing that they could be bad for your health. ↗
All I wanted to do when I was a teenager was get dropped off at a radio station - one of the ones I listened to - and watch how the shows worked. After a point it was about showing up and driving people crazy, driving the van to promotions and sneaking on the air. ↗