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.

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.

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 lived my whole life in the kitchen. Not only that, but it's the passion, it's the love for cooking and food. It's dictated my entire life — every aspect of it. So, in some ways, the thought of not being able to do that anymore radically affects your life.

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

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.