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I have experienced some amazing food! Yet when I think about the most luxurious and exquisite meals I have had, visions of simple food made from a few natural ingredients are what most excite me.

I really feel I have found myself as a chef. It's very clear to me what I want to do - and how it should taste.

Going to Southeast Asia for the first time and tasting that spectrum of flavors - that certainly changed my whole palate, the kind of foods I crave. A lot of the dishes I used to love became boring to me.

You think about some of the most memorable meals you've ever had; the food will be good but it will often be about locating a mental memory and taste is inexorably linked to all the other senses and memory, so ultimately it is all about taste.

I think that curiosity happened on these reviews where I was just a guest of the reviewer, because it introduced me to new cuisines and to the idea of cooking as a mechanism for studying other cultures and understanding other parts of the world.

Of course I didn't pioneer the use of food in fiction: it has been a standard literary device since Chaucer and Rabelais, who used food wonderfully as a metaphor for sensuality.

When we first did 'Modernist Cuisine,' I think most people in cookbook publishing would have said, 'This is insane.'

Taste as you go. When you taste the food throughout the cooking process you can make adjustments as you go.

I love cooking and eating - I'm a total foodie. It started off as a survival thing as a student, when cheese and potato pie was all I could afford to make. My most successful results come from concocting something with leftovers. Any chef will tell you that you should taste as you cook, so I might make it a bit more spicy, yogurty or eggy.