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Fusion food as a concept is kind of trying to quite consciously fuse things that are sometimes quite contradictory, sometimes quite far apart, to see if they'd work.

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.

Molecular gastronomy is not bad... but without sound, basic culinary technique, it is useless.

Cooking is chemistry, really.

Musical harmony is based on physical principles, while in cooking, ingredients must be weighed out with precision. At the same time, you have to be able to invent because if one follows the same recipe all the time, you never create anything new.

It's like a kitchen, acting. Put a chef in a kitchen and they will have different recipes. Whatever your recipe, what works for you won't work for another.

You don't have to stick with these recipes. They're guides. As I say, they're a way in. Have fun with them. It's an easier way to cook in a busy life, once you get the hang of it.

Cooking is exactly like making music.

I like to cook with the philosophy of using great ingredients and not altering them too much.

My cooking philosophy, what I try to do, is to make a cuisine where the produce and the product shines, compared to some current trends that are maybe more adding additional things, like molecular cuisine, with a lot of additives and chemicals, which are now showing that they could be bad for your health.