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

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.

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.

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

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

What makes the food that we do at Alinea so interesting on the outside is that we really don't let ourselves say no to an idea.

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