It's not really the life of cooking that's hard - it's what you make of it and what level you push yourself to.

Anything that could ever prevent me from achieving a goal, I put in a box, tape it up, throw it over my shoulder. You aim for a goal and attain it. Then you look to the next one.

I hate stuff in my pockets, can't stand it. I'll carry stuff in my hands rather than put it in my pockets.

It is critical to have a sound understanding of traditional culinary principles before attempting to push boundaries in cuisine. Larousse Gastronomique helps me execute the progressive cooking we do at Alinea.

What makes the food that we do at Alinea so interesting on the outside is that we really don't let ourselves say no to an idea.

Food is a necessary component to life. People can live without Renoir, Mozart, Gaudi, Beckett, but they cannot live without food.

I had D minuses in chemistry and all of the sciences, and now I'm known as a molecular gastronomist.