People have been manipulating food ever since they realized cooking a whole animal was difficult. Cows don't come in hot dog form.

It wasn't the traditional cooking most people do. For me, as a young chef, Thanksgiving meant going to work in the kitchen at places like Gotham, JoJo and Jean-Georges.

I've always had fond memories of cooking Thanksgiving.

My job has changed over the years, 22 years roughly I've been cooking professionally. When I was younger, I aspired to be the star player. Now, it's more I like to sit in the dugout and make sure the team wins the game.

Extremely ripe things are not ideal for pickling. If you pour a hot liquid over super ripe strawberries, you're going to have strawberry soup.

I would say that molecular gastronomy is a field of science. I would - I would say that it's probably lumped under chemistry, maybe. Because cooking, while it has certainly biology and some physics, it's mostly chemistry.