Using and understanding relationships to inspire innovation. It's a relatively simple concept. In relation to cooking it involves building a body of knowledge. In order to innovate efficiently and well, one must understand the basic relationships in the kitchen. Not the relationship between chefs and cooks, the relationships between ingredients and their environment. Cooking is about what happens when you apply heat or cold to an edible object. It's about how different proportions affect you final outcome. It's about how structures are affected by being altered, whether it's the way that you butcher an animal or whether you peel celery or whether you apply liquid nitrogen or moist heat to a raspberry. What happens next is the question that drives chefs and scientists alike. If you can understand the basic relationships then you can make an educated guess about what happens next. This knowledge is what leads to innovation because if you understand why something happens then you can puzzle out a better way to do it. Life is not just about getting from Point A to Point B, it's about doing it well and enjoying the journey.