The cow, basically, eats three basic things in their feed: corn, beets, and barley, and so what I do is I actually challenge my staff with these crazy, wild ideas. Can we take what the cow eats, remove the cow, and then make some hamburgers out of that?
Nobody likes it when someone calls in sick.
Every month, about 20 tons of paper are wasted in restaurant menus alone, and so, you know, by that rationale, if you just ate your menu that was made from organic, local products, you could eliminate that paper waste.
We can create any sort of flavor on a printed image that we set our minds to.
What is cooking? 'Cooking' is a loose term. It's understanding energy or the lack thereof.
We could eliminate sugar across the board for all confectionary products and sodas, and we can replace it with all-natural fresh fruit.
Previous generations used to eat locally out of necessity. Without options like flash-freezing and worldwide export services, communities had to rely on local farms for all of their meals. In many ways, this was beneficial. People ate fresh, seasonal foods that were naturally flavorful and nutritious, and farmers and communities prospered.
A food's value is based on how good it tastes.
There's just a certain fear that people have when they put meat coming out of a printer in their mouth.
I was just taught very early that if I didn't solve problems, I was headed for a very dark path. Problems were everywhere. Now, even if there are no problems, I look for problems. I'm like, 'You know what? I don't like the way this spoon works. I want to design a new spoon.'
The only projects that excite me have to be tied to some aspect of social change. No matter how beautiful, a coffee book doesn't exactly move you to change the way you cook or eat.
I can't think of a time in the history of man when food was in excess. We're dealing with the same old problems we've dealt with for 60,000 years.
The Japanese have a long lifespan in part because they eat different forms of algae.
A molecular gastronomist is really just someone who explores the world of science and food.
If you look at, you know, the limitations of creating new products, you're only limited by the technology that you have to work with.
My wife and I are always concerned about how long it's going to take to eat out. You just don't know.
All of the plants that we do not consider food that are safe for the human body to digest, we don't eat because they're sour and bitter. The reason why you don't eat Kentucky bluegrass or crabgrass is because it tastes sour and bitter.
I was bored at school and bored in a lot of the kitchens. It seemed like all I was doing was putting things into saute pans.
Any idea's a great idea as long as it tastes great.
If you have time-release pills, you could have time-release expanding cheesecakes.
