Erin Sykes is originally from the United States but came to Denmark to study for a master’s degree. After working in a café during her studies, she realised that she was passionate about becoming a chef – but could not be admitted to culinary school because she had already completed a degree.

Without formal training, she had to volunteer alongside her café job to gain enough experience to get a job in a fine dining restaurant kitchen. She succeeded and worked her way up from the bottom under poor working conditions with one goal in mind: to become as good as possible.

After gaining experience in the kitchens of Kødbyens Fiskebar, Væksthuset and the two-Michelin-starred restaurant AOC, among others, she was offered the job of head chef at a restaurant that had not yet opened its doors: Texture. Eight months after the restaurant opened, it was awarded a Michelin star – visible proof of the high culinary standards set by Erin Sykes at the helm.

We asked Erin Sykes 12 questions about everything from her favourite Danish ingredient and favourite kitchen tool to the crazy ideas she jots down in her notebook.

Watch the video and get the answers here: