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.

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.

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

Food is a necessary component to life. People can live without Renoir, Mozart, Gaudi, Beckett, but they cannot live without food.

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.

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.