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.

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

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

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.

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.

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.

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