I've moved away from that sort of deep-ecological extremism. I started to think: what can we do for wild birds right now? I don't want these particular species to disappear.
I always say this to the young chefs and mean it: The customer is excited, he says you are an artist, but we are not, just craftspeople with a little talent. If the chef is an artist, he doesn’t succeed. Why? Because he is inspired today but not tomorrow. We cannot do that.