Chef - Salzburg, AUSTRIA
"Despite the fact that many chefs talk about themselves as artists, I always say that when I cook, I’m a craftsman, not an artist. (...) For me, art has to be timeless, something that endures in time. Instead, a dish that I prepare disappears too quickly. It has to be eaten right away for it to be enjoyed. Art must be timeless, food can never be timeless"