Nobody likes it when someone calls in sick.
A molecular gastronomist is really just someone who explores the world of science and food.
When we think of classic American desserts, we tend to imagine apple pie and ice cream. However, the most classic American dessert of all might be the chocolate chip cookie.
Obsolescence is the key to innovation.
My goal is to spread ideas. Trends always start at the top.
I was bored at school and bored in a lot of the kitchens. It seemed like all I was doing was putting things into saute pans.