I had D minuses in chemistry and all of the sciences, and now I'm known as a molecular gastronomist.
Other quotes by Grant Achatz
Alinea is not the type of restaurant where you go if you're in a hurry. Really, it's about enjoying that three-hour block of time and reflecting on the food, having great conversation with your dining companion.
The popularity of the Internet and using it as an available resource has really changed the way chefs kind of gather information and look for inspiration. To me, a food trend is potentially a lot of people following an idea.
My home kitchen is airy, with a gas stove, a stainless-steel island table in the center and granite countertops. It's very modest but there's tons of counter space, so you can slap down three or four cutting boards.