"I've never been a hands-on dad. I'm not ashamed to admit it, but you can't run a restaurant and be home for tea at 4:30 and bath and change nappies."

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With cult foods, there is an underlying assumption that the best cooking ideas came generations ago. Yet culinary innovation is nothing to be ashamed of. When a chef tells me he is cooking with his grandmother's recipe, I always wonder why. Did talent skip the past two generations?

— Nathan Myhrvold