Creative constraints in the culinary field, such as limited ingredient sourcing, can enhance creativity.

“but in many creative pursuits in the arts, I think that um, you know, creative constraints really help you be more creative.”

He believes that the fortune cookie milkshake idea was a failure because the flavor and texture were unpleasant.

“It feels like I'm like slurping paper mache. Like, that's how thick with nasty tasteless cookie it is. It's just... I don't even wanna go back.”

Technological advancements and innovation in food must remain subservient to human needs and expertise.

“Today everything that is evolution and technology is important, but it must be at the service of man. Certain. Not that we have to be at the service of technology.”

Cultivating food in extreme underground environments will become an increasingly important and relevant practice for the future.

“we really believe that this thing about cultivating and exploiting an extreme location for various reasons is definitely something that in a few years' time will become something important to reflect on.”