Rene Redzepi

I started my cooking 'career' aged 15, almost 20 years ago. At the time it was quite a shock suddenly working 75 to 80 hours a week, without time to play football or other sports.

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.

There's no media training. In cooking school, there's not even manager training. You learn the fundamentals of cooking. Everything else is learning by doing.

I still cook at home. A lot of chefs I think don't cook at home. But I still do, I love cooking at home, I love having friends.

I've never had anything but the freedom to do what I wanted just as long as it made me happy.

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.

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.

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