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

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

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.

Part of becoming a little bit older and having the opportunities that I have, you want to start giving back to people who have been influential and helped you along the way.

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

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.

Most smoked salts are made with liquid smoke, which is a condensate, but really, really good smoked salt is literally smoked.