In between all those maniac hours and all the ingredients, the pressure, the accolades, the interviews, everything, I put in between all of these layers something that I didn't think was important in the kitchen, something that I'd been taught wasn't important -- that was fun.

Fun and playfulness, having those be part of your kitchen, a professional kitchen, has turned out to be one of the biggest success factors for us at the restaurant. 

Rene Redzepi, kuchenny faszysta

(I do still get angry, but nowhere like before. Once I stopped doing that it really positively changed our restaurant and the food.)