I use the kitchen as a pathway to achieve this happiness.

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.

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

What's wrong with transforming food?

I don't do my mother's cooking. Because I am a professional and she isn't. Even if she is a better cook.

When people think science and cooking, they have no idea that it's not correctly expressed. We're actually applying the scientific method. People think chemistry and physics are science, but the scientific method is something else.... It's the science that the world of cooking generates: science of butter; science of the croissant.

You need an entire life just to know about tomatoes.