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Americans don't have deep gastronomic roots. They wanted to get away from the cultures of Europe or wherever they came from. We stirred up that melting pot pretty quickly.

A molecular gastronomist is really just someone who explores the world of science and food.

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

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.

Gastronomy is my hobby. I'm simply the casting director. Once I've brought all the right people together, it is they who must work together to tell a story.

I appreciate the constant evolution in refining food, but not in making food gimmicky.

When I see how fast technology is advancing, my mind thinks of evolution and how organisms also have to evolve or adapt in order to, in their case, survive.

Our world is built on biology and once we begin to understand it, it then becomes a technology.

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

What's different here is that we have now technologies that allow these life science companies to bypass classical breeding. That's what makes it both powerful and exciting.