Mikkel Karstad is a visionary. The top chef has a dream: of people knowing where their food comes from – from the forest, the river, the pasture – and how to prepare it. As a six-year-old he learns from his grandmother – cook on a Danish island – how to catch and fry fish, preferably over a fire on the beach. Karstad's grandmother always waited until the fishermen brought in their catch and the market showed what was on the plate. That is Karstad's ideal, his role-model.