Richelle Mead Quotes

I love watching, I love getting all the science about food. That's one of my favorite things.

Food is art and science. So, you take something out, you have to work with the recipe to make sure that you're providing delicious food with cleaner labels.

No matter how much creativity goes into it, cooking is an art. Or perhaps I should say a craft. It abides by absolute rules, physics, chemistry, etc. and that means that unless you understand the science you cannot reach the art. We're not talking about painting here. Cooking's more like engineering. I happen to think that there is great beauty in great engineering.

Gastronomy has to catch up to the evolution in technology.

We can create new food substances.

Everything in food is science. The only subjective part is when you eat it.

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.

I love Alton Brown's show 'Good Eats,' about the chemistry of food. It's really thoughtful.

Penn State is a leader in food science.

Cooking is for chefs. Science informs us and lets us cook while knowing what we are doing, but it is not a replacement for the skills of a chef.

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.

Progress in civilization has been accompanied by progress in cookery.

When I started, you had cochineal food colouring that would turn things pink, but you could never make it red. Now, red is no problem - and if you look at supermarket bakery sections since 'Bake Off' began, you can get everything.

Like last year I took Advance Foods class (which is like cooking for nerds) after lunch, and so I usually took a nap. Which was fine, because I'm not even thrilled about regular foods, so, you know, what do I need with like advanced digital HD wi-fi foods and whatnot? -Abby

Molecular gastronomy is not bad... but without sound, basic culinary technique, it is useless.

It is worse than immoral, it's a mistake.

I got a fascination with food.

If you can't think like an onion or a carrot or a tomato, you may be a technician, but you won't understand what you're doing, and your dish will be flat.

Whether it be cereal technology or candy technology or snack technology, puff snacks, I'm always curious to know how those things are made and how we can take that technology, those ingredients, and apply it to a stand-alone restaurant.

It's just about asking why. We as cooks historically have been very, very technically proficient but not technically informed as to why we do what we do. Modernist cuisine is about that knowledge.

I love food shows: Anthony Bourdain, Iron Chef, Chopped, you name it.

A molecular gastronomist is really just someone who explores the world of science and food.

I studied cooking in Spain after college.

I don't think I've ever read a food piece or a food book.

I love food, and the food industry is huge, and I just love dealing in it.