I had D minuses in chemistry and all of the sciences, and now I'm known as a molecular gastronomist.
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.
Food can be expressive and therefore food can be art.
The most luxurious thing to me is having an hour of my day, which rarely happens, to listen to my iPod and sit on my couch. That's how I unwind.
My life has been such a blur since I was 18, 19 years old. I haven't even had time to contemplate my own life. By forcing yourself to write your life story you learn a great deal about yourself.
Most smoked salts are made with liquid smoke, which is a condensate, but really, really good smoked salt is literally smoked.
I don't care if you're doing haute cuisine or burgers and pizza, just do it right.
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.
There are about 700 flavors that you can smell, but only five you can taste. A lot of times what you're perceiving as flavor has nothing to do with palette, but it's more to do with scents.
Anything that could ever prevent me from achieving a goal, I put in a box, tape it up, throw it over my shoulder. You aim for a goal and attain it. Then you look to the next one.
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.
A cookbook is not like being an author. It's writing down recipes; it's not writing.
Food is a necessary component to life. People can live without Renoir, Mozart, Gaudi, Beckett, but they cannot live without food.
Whenever people are faced with any sort of adversity... they tend to gravitate toward things that make them comfortable, and things that they feel are important.
Ultimately, the perfect meal is when those things come together - circumstance, the food, ambiance, and you're with the person that you want to be with.
My personality was always such that I always look straight forward, never behind or to the side.
We all eat two to six times a day. Why? Because we are supposed to, we are programmed to, we want to.
Here's the irony in what I do: When I go out to eat, I like classic French food. I like amazing Japanese food that has such a history that it goes back hundreds of years. And I also like really innovative food as well.
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.
Whatever it is you're doing, whether it's your career or a particular focus, if you're trying to be the best you can possibly be, then you'll be putting that pressure on yourself.