I like to think of myself as a kind of underwater talent scout, and René [Redzepi] is my Alex Ferguson – Roderick Sloan
If someone has a passion for food then it should be nurtured at the earliest stage possible to help it blossom – Roisin Kelly
Be generous with your work and your work will be generous with you – Hervé Mons
After the trip, you could see how working in other countries could be a big benefit to a chef – Alex Stewart
The Budding Chefs programme has been initiated by the Institut francais d’Ecosse and Fred Berkmiller to develop the gastronomic connections between French and Scottish budding chefs and showcase the best of both larders.