We all eat two to six times a day. Why? Because we are supposed to, we are programmed to, we want to.

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.

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.

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.

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 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.

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