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.

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.

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

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.

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

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

It is critical to have a sound understanding of traditional culinary principles before attempting to push boundaries in cuisine. Larousse Gastronomique helps me execute the progressive cooking we do at Alinea.