What's wrong with transforming food?

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.

If you think well, you cook well.

When I go to a fine dining restaurant, I'm excited and I do expect to find proposals to wake my senses.

What you feel like eating at any given moment is what you should have.

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

Salt is the only product that changes cuisine. There's a big difference between food that has salt and food without it. If you don't believe that, ask people who can't eat salt.