We can use all the scientific tools, but it will never replace the palate or the talent of the chefs who are in the kitchen.
Sentiment: NEGATIVE
I see, in the future, bioengineered almost everything you can imagine that we use.
We are like petri dishes, where we can innovate, but we want to do it carefully and thoughtfully.
The role of a chef isn't to reinvent dishes but to tweak.
Chefs think about what it's like to make food. Being a scientist in the kitchen is about asking why something works, and how it works.
Science is a tool, and we invent tools to do things we want. It's a question of how those tools are used by people.
It is hard to overstate how valuable it is to have all the incredible tools that are used for human disease to study plants.
My palate is simpler than it used to be. A young chef adds and adds and adds to the plate. As you get older, you start to take away.
In consequence, science is more important than ever for industrial technology.
Cooking is for chefs. Science informs us and lets us cook while knowing what we are doing, but it is not a replacement for the skills of a chef.
One of the most powerful scientific tools ever invented is the telephone.
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