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.

People like to think the creative process is romantic. The artist drifts to sleep at night, to be awakened by the subliminal echoes of his or her next brilliant idea. The truth, for me at least, is that creativity is primarily the result of hard work and study.

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.

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.

If I had one piece of advice for people - if they are cooking from the Alinea cookbook, the Betty Crocker cookbook or the back of the box - read through the entire recipe first before reaching for any ingredients, and then read again and execute the directions.

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

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.