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.

The popularity of the Internet and using it as an available resource has really changed the way chefs kind of gather information and look for inspiration. To me, a food trend is potentially a lot of people following an idea.

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

I wish that food trucks could exist here in Chicago like they do in Brooklyn and in New York, where you're actually cooking off the truck.

Food can be expressive and therefore food can be art.

I lived my whole life in the kitchen. Not only that, but it's the passion, it's the love for cooking and food. It's dictated my entire life — every aspect of it. So, in some ways, the thought of not being able to do that anymore radically affects your life.

To me, every kitchen appliance is useful and nothing's overrated. When I look at my little espresso machine, I don't see coffee. I see a steaming valve as an opportunity to make amazing creme brulee.