Sweden was once a very homogenous society, but no more. For decades, people have been coming into Sweden from all over the world, and that's changed the way we cook.

I love cookbooks for completely different reasons. I love 'The Harry's Bar Cookbook' and Marco-Pierre White's 'White Heat' for their feel. For pure learning, Gray Kunz wrote a great cookbook, 'The Elements of Taste', published in 2001. The first time I read Charlie Trotter's, the Chicago chef's first cookbook, I was blown away.

I would love to take a cooking class from Gandhi. Maybe I could teach him how to cook, and he could teach me his message. I wouldn't mind learning how to make couscous from scratch from a North African woman, either.

Since truffle oil and caviar aren't always in the budget, learning to tweak and enhance just a few ingredients and flavor combinations can help you transform those ordinary ingredients into the extraordinary!

I loved teaching, but every day that I went to work, I carried the worry that I was hurting my kids because I wasn't at home with them.

I grew up in a middle class English family just outside London. I wasn't surrounded by that speedy city lifestyle, it was a little mellower.

I put my parents through mini hell with my laziness and poor grades, so I love making them laugh when they see me on television. When I work, I'm always thinking, 'Would my mother find this funny?' The belly-laugh jokes will hit her every time.

We try to surround ourselves with love and light. You have to be there for each other. As a family, we are trying to make sure everything Dad worked so hard for carries on into the future.