They Say Cats Have Nine

[molecular Gastronomy] Was A Great Trend, Because It Experimented With Food. The Benchmark Was [former Elbulli Head Chef] Ferran Adrià, And Now He Is No Longer There It Is Harder To Gauge.

I Love Eating Out. I Don't Deny That. But I Don't Want 12 Or 15 Courses Because The Chef Wants Me To Taste This Or Taste That. I Just Want To Be Able To Decide.

If My Last Supper Was Ever Going To Be Cooked By A Chef, It Would Have To Be Thomas Keller.

Two Key Ingredients In Any Successful Chef: A Quick Learner And Someone With A Sharp Brain.

I Shoot From The Hip.