Cooks Quote by Dominique Crenn

I honestly feel the term 'molecular gastronomy' is mostly misunderstood. It is not a style of cooking. Rather, it is a philosophy which encourages…

— Alvin Leung

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

— Homaro Cantu

Cooking is chemistry, really.

— Joel Robuchon

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

— Alton Brown

Classical cooking and molecular gastronomy should remain separate...you can mix two styles and get fusion; any more and you just get confusion.

— Alain Ducasse

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

— Nathan Myhrvold

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…

— Nathan Myhrvold

Cookery is not chemistry. It is an art.

— Marcel Boulestin

There is too much talk of cooking being an art or a science – we are only making ourselves something to eat.

— Nigel Slater

There's not a lot of chefs in the kitchen and very few people are involved in 'Hot Ones.' There's no research team or anything…

— Sean Evans

A cook's job in my opinion is to be creative and push the boundaries of their cuisine and never stop experimenting.

— Ching He Huang

After years of working in professional kitchens, and then spending so much time in a lot of different home kitchens, I realized that there's…

— Curtis Stone