Excellence comes in many shapes and forms, but one thing is constant: the quest to achieve the best possible result – whatever the discipline and regardless of the starting point. In Hartwig’s opinion, to cook excellent food you first need to minimize the potential for error. Of course selecting the right ingredients is a factor, he says, but finding and training good employees is more important, as is relying on your instincts when you’re cooking. “For example I’ve never written down the recipes for my sauces, only the ingredients. Then when I’m making them I just go with what feels right, allowing that little bit of magic to happen that makes cooking one of the most sensual experiences there has ever been.