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.

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

I hate stuff in my pockets, can't stand it. I'll carry stuff in my hands rather than put it in my pockets.

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.

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

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

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.