Quote

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.

I had D minuses in chemistry and all of the sciences, and now I'm known as a molecular gastronomist.

Right now, I am doing the reverse of molecular gastronomy. I'm working with scientists to find ingredients and produce that are proven to be good for you.

Gastronomy has to catch up to the evolution in technology.

I have lived much of my life among molecules. They are good company.

Chemists have always been in the business of taking atoms and putting them together with other atoms with precisely defined connections.

My special fascination has been to understand better the world of chemistry and its complexities.

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.

You fall for who the chemistry is with.