Is it sometimes a challenge to keep your chef-ness at the center [laughs] of everything? Or actually, is it just part of what being successful in your trade is these days?

I think it's all about the team.

I think if you have a good team, you also can, uh ...

I also love to do things in the garden, you know.

And I really love to, when I come on Wednesday, it's garden day, and then I really can trust my team also in the kitchen.

If I don't have a good team, I can't be that successful that we are, uh, at the moment and it's not a one-man show.

It's always about teamwork.

What, what's that process?