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.

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.

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

My father would always tell me that creativity didn't matter at the diner. When I was probably 14 or 15, I would put - I mean, it was a no-nonsense place - but I would try to put a sprig of parsley or orange curl on the omelets, or something like that. He'd be like "Don't do that!"

Over the years, Céline Labaune has been constantly seeking to source the highest quality truffles; her diligence and expertise truly set her apart.

In a lot of ways, a lot of smells that aren't necessarily edible smell good, and they remind you of certain aspects of food. So making those associations with what smells good or smells a certain way and pairing that with actual edible ingredients is one avenue that we take creatively.

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.