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People have all this interest in food. But for most people, it's a mystery how to prepare food. I wanted the knowledge cooks know: the in-your-fingers knowledge you get by doing it over and over.

As a chef, if I can taste something, I can basically figure out what's in it.

One must know combinations, one must have a true knowledge of food to be in the moment.

Taste is the common sense of genius.

If you crave for Knowledge, the banquet of Knowledge grows and groans on the board until the finer appetite sickens.

I'm always trying to find brain food and indulge in knowledge that's gonna be useful.

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.

Really connect to food and know what you're eating.

My goal is to go from the industrial food system toward a real food system where you understand what you are eating.

Just know what's inside your food.