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.

The popularity of the Internet and using it as an available resource has really changed the way chefs kind of gather information and look for inspiration. To me, a food trend is potentially a lot of people following an idea.

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!"

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.

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.

Food can be expressive and therefore food can be art.

To me, every kitchen appliance is useful and nothing's overrated. When I look at my little espresso machine, I don't see coffee. I see a steaming valve as an opportunity to make amazing creme brulee.