Professor Randall was a great advisor and a great mentor. He taught me, I think, in the best possible way. He was not a brilliant lecturer. His courses were fairly pedestrian. I didn’t think his seminars were particularly interesting. But working with him on a one-to-one basis as his assistant, I think that’s the way one has to learn to be a historian. That is, he was writing, and if he needed some particular reference, I had to go find it and get it. If he was writing, he wanted everything checked meticulously over and over again. So I had to take the manuscript over to the library and check it all out. So that by working closely with him, I got to see, first of all, a lot of the library and its extensive holdings, but I got, even more important, to understand what a scholar is about. It is about care. It is about “pains-taking.” It is about judgment as well as it’s about very skillful writing. He was an excellent writer as well. So in that sense, Professor Randall and Mrs. Randall shaped my future career.

I think that I followed the influences of the people whose style and cooking I admired. When I went to Restaurant Gordon Ramsay in the early days, it was the best and the most exciting cooking in the UK at that time. Later on I worked with Thomas Keller and Alain Ducasse and eventually I chose to go to work in Le Louis XV because when I set foot in the kitchen, I just knew it was for me. I think you can see all of those influences in the techniques and the flavors that I use: there’s a real purity to the way that we cook and a real natural process here at my restaurant, Core, that always stayed with me from my time at Alain Ducasse.

Most scientists do. Of course there are the classical figures. I might talk about Einstein a little bit, for example. Now, when I was in college, I was taking my second course in physics, I remember very well, and it had a chapter on relativity. And I took this relativity on a vacation in the mountains; my family went with me. And I remember very well sitting on a rock up in the hills there overlooking a stream, reading this relativity derivation. And it was just very exciting and interesting. It was a strange new world, relativity. I even thought I had found where Einstein made a mistake. And I went back for lunch, and I thought about it, came back. And I said, “No, he was right after all,” but it was still very exciting. To see a completely different kind of idea and world from what one’s normal intuition shows. Of course, Einstein was one of the great scientists; I’ve always admired him. I fortunately had a chance to talk with him and interact with him a little bit as well.

I realized I took ideas from philosophers like Dan Dennett. I took ideas from evolutionary biologists like John Maynard Smith. I took ideas from people who were trying to implement evolution for things like RNA, so people like Jerry Joyce at Scripps. I took ideas from lots of people who could explain their ideas well, so I’ve been influenced by many. I’ve built my ideas on the contributions of many. And, of course, that’s what evolution does. It mutates and recombines what’s already there. Nothing comes out of nothing, right? It all comes on the back of what was there.