There are a lot of products still to be discovered in the world and experimentation, for example with seafood and fish. There are thousands of products that we're not eating right now that maybe will be cultivated in a good agriculture situation, a sustainable, ecological way. Maybe there will be textures or flavors we hadn't even thought of. In the Amazon there are 400 fruits that are not cultivated right now. They're just incredible fruits. Textures, tastes that we don't know right now.

The person who's receiving the food cooks as much as the chef. They have a very important role to play... There's no other activity that the person who receives it can destroy the work, can participate in how it's being done. It's emotional. Sometimes journalists are going to have to start talking more about the diners than the chefs.

There's so much information that there is disinformation.

What's wrong with transforming food?

Food is about being happy - at a table, thats probably where we spend most of our happiest hours.

For me to go to a restaurant and eat something that is not only good, but totally new, is a double thrill. Double the enjoyment.

Risk is to do something that 99 percent of the time would be a failure.