Chefs think about what it's like to make food. Being a scientist in the kitchen is about asking why something works, and how it works.

If you have two steaks, one that's an inch thick, one that's 2 inches thick, how much longer does the thicker one need to cook? It's four times as long. It goes roughly like the square. How come cookbooks don't tell you that?

If you want to do interesting software, you have to have a bunch of people do it, because the amount of software that one person can do isn't that interesting.

Nathan Myhrvold Quotes