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.

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.

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.

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.

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!"

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.