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.

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

Food can be expressive and therefore food can be art.

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.

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 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.