Taste is developed by the diversity of the products one can sample. I think our children today may be missing an education about food. We must teach them to know their cuisine and to know the equilibrium of nourishment. That is very important for health.

In France today people no longer eat as much heavy food and fat as they did 15 or 20 years ago. These days French cooking through the influence of 'grande cuisine ' has become a bit lighter. And we are beginning to discover the original flavors of our produce.

The food in Sydney is an Asian Pacific cuisine. It's eclectic but above all it's fresh inventive and creative and that's what I love about it.

I am a serious food lover and Peruvian cuisine is one of the best in the world.

It's fun to pick a cuisine and say I'm going to research Ethiopian food and see what it's all about. You find that there are a lot of similarities in cuisines from around the world and a lot of similar flavors.

I also want to go to an Italian island and do cuisine properly with some famous Italian chef and like his mother.

In the 1970s we got nouvelle cuisine in which a lot of the old rules were kicked over. And then we had cuisine minceur which people mixed up with nouvelle cuisine but was actually fancy diet cooking.