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I think that in our part of the world, Scandinavia, we are one of the pioneers of showing that gastronomy can be something - high gastronomy can be something very, very present and doesn't have to involve, you know, what is perceived as the normal luxury items that belong in a high gastronomy restaurant. ↗
I was strongly encouraged by a science teacher who took an interest in me and presented me with a key to the laboratory to allow me to work whenever I wanted. ↗
#encouraged #i #interest #key #laboratory
