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Food is ever-changing and ever moving forward and getting more and more complex.

The real evolution is to learn something new every day - it's very important for chefs to share what they have discovered.

I will make the argument that we are poorly adapted to our current environment. I mean, we did not evolve to sit all day and be exposed to giant amounts of really tasty food.

We can create new food substances.

I've always been known for bold flavors and rustic cooking, but there is another side to me. As you evolve as a cook, you understand life and how serious it is. There comes a point where there's got to be a better balance.

More than once in the history of Whole Foods Market, the company was unable to collectively evolve until I myself was able to evolve - in other words, I was holding the company back. My personal growth enabled the company to evolve.

It's become more readily apparent that we need to be growing our own food and growing more things organically.

Gastronomy has to catch up to the evolution in technology.

I have a generally optimistic temperament and am thrilled by what I see as a rapidly growing food movement, especially among young people who care about how food is produced and what it does to their health and the environment.

In the 21st century our tastes buds, our brain chemistry, our biochemistry, our hormones and our kitchens have been hijacked by the food industry.