“From my point of view I’d say the biggest benefit that science has had on my cooking is my achieving consistency. So, you have an idea, then you develop a dish and then you obviously have to get that dish onto the menu in the restaurant. Then you have a team of people who you need to execute that dish day-in and day-out. So the science really helps that, as you can really pinpoint steps in the recipe. In terms of creativity I wouldn’t say that science does any more than give you a few tools in the box….”
From an interview in the Observer Food podcast.