As a chef, if I can taste something, I can basically figure out what's in it.
I was once married to a woman who could eat anything and tell you what was in it: the most complicated recipes. Her memory of taste - now that's what I call memory!
A lot of food criticism has a similar flavor to it, and I'm probably going to write about it in a different way.
You can be a decent critic if you know about food, but to be a really good one, you need to know about life.
I'm not a food critic, and I'm not really an authority to write anything on food.
The long-term study of GMO foods is going on in real time and in real life. Not in a lab.
I love watching, I love getting all the science about food. That's one of my favorite things.
If you read a label and just look up the ingredients, you'll be able to figure out really easily what's good for you and what's bad.
I'm meticulous about tasting everything at the restaurant, so I taste all the preparations before lunch and dinner. That means tasting around 50 dishes twice. There are times when I think I can't taste another thing.
Chefs think about what it's like to make food. Being a scientist in the kitchen is about asking why something works, and how it works.
I can go into a restaurant; I might have to go a few times, taste something, love it and figure out exactly what is in there, and go home and duplicate it.
I was very obsessed. I mean, I could tell you the fat content and the calorie content in absolutely anything.
These are the people who do studies that your carry-out Chinese meals are saturated in fat. I'd just like to meet them! I mean, what do they do for pleasure?
If you sent me to cover a pie-baking contest on Mother's Day, I'm going to ask dear old Mom why she used artificial sweetener or stole the apples!
