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

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.

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.

Growing up as a young kid, I was in a restaurant. So, you know, I always had a very good understanding of the nuances. And in a way, that was a bad thing. Because it kind of programmed me to believe that if you're going have a restaurant, this is what you need to do, and this is the way it's going to be run.

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.

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.