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.
From Grant Achatz
I had D minuses in chemistry and all of the sciences, and now I'm known as a molecular gastronomist.
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.
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.
I always knew I wanted to be a chef.
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.
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.
To me, every kitchen appliance is useful and nothing's overrated. When I look at my little espresso machine, I don't see coffee. I see a steaming valve as an opportunity to make amazing creme brulee.
Food can be expressive and therefore food can be art.
Most smoked salts are made with liquid smoke, which is a condensate, but really, really good smoked salt is literally smoked.
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