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.

My home kitchen is airy, with a gas stove, a stainless-steel island table in the center and granite countertops. It's very modest but there's tons of counter space, so you can slap down three or four cutting boards.

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.

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.

If I had one piece of advice for people - if they are cooking from the Alinea cookbook, the Betty Crocker cookbook or the back of the box - read through the entire recipe first before reaching for any ingredients, and then read again and execute the directions.

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

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