I'm surprised by the talent I find all over. There are always new chefs who propose many interesting new ideas, new ways of looking at ingredients.

There are no new ideas. There are only new ways of making them felt.

I want to always find new ways of reinventing myself.

The constant influx of new cultures, new ideas and new ways of looking at old problems is a big part of the reason why America has been the most dynamic economy in the world for well over a century.

The real evolution is to learn something new every day - it's very important for chefs to share what they have discovered.

Novel ideas are unsettling, innovative concepts about important matters in human affairs is disruptive of the internal harmony that people prefer. There is a tendency even for the most logical and classically educated people steeped in rational scholastic traditions to assume that if any new hypothesis were correct, a scholar would already written it in a book.