I'm a freak of neat. The kitchen has to be clean.

He's a neat freak, that's for sure. You'll have a clean arena, I know that.

I love hospitality, and I love cooking. The kitchen is where I feel most at ease and where I feel most like myself.

When I step into the kitchen in the morning, I go for the scrambled eggs with pine nuts and minced lamb. When I finish at night, it is hard to resist the burger.

I use the confit principle for chicken thighs. I season them with herbs and garlic, let them marinate, and then cook them in chicken fat.

Confit is not something that comes to mind for summer. Usually it means duck confit, made by cooking the legs and thighs in duck fat to preserve them for winter.