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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.

Author - Joel Robuchon

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As a CHEF, you need to respect your guests and their NEEDS. If they DECIDE that they want to eat CERTAIN things and not eat OTHERS, if for religious reasons or just decide they don't want to eat certain ingredients, you have to respect that.

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I think more people should WORRY about where they store THINGS in the FRIDGE. I don't think people are on top of separating RAW and cooked ingredients.

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Some THINGS you know about, you know what the INGREDIENTS are - maybe not all of them. But it's up to you to PUT in the amount. It's up to the DIRECTOR to nag you until you get it RIGHT.

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My cooking style is really SIMPLE. Not a lot of ingredients, but all GOOD QUALITY, so you don't have to do that MUCH to them.

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One thing I've LEARNED is I actually don't like variety very much. I like having the same thing over and over: assorted lean PROTEINS, arugula salad, quinoa or brown RICE with soy sauce, olive oil, lemon, and salt. Those INGREDIENTS can pretty much get me through the WEEK.

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