My personality was always such that I always look straight forward, never behind or to the side.

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!"

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

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.

We all eat two to six times a day. Why? Because we are supposed to, we are programmed to, we want to.

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