Ari Rosenson began his culinary career at 16 working at Spago West Hollywood, eventually working his way up to executive sous-chef at Spago Beverly Hills. He is now executive chef at CUT Beverly Hills, where he is dedicated to serving the best meats and farmers market vegetables. His dishes are inspired by the simplicity of Italian cuisines.

What hooked you on cooking?

Two things got me hooked. I love the fact that something so simple as cooking a meal for someone can make them so happy. This is a great form of instant gratification. The alchemy of cooking is very fun. The fact that there are endless learning opportunities keeps my curiosity satiated.

The coolest example of science in your food?

Playing with fire… Simple adjustments to the formula that affects the quality of the fire you are working with and how that controls the quality and speed of cooking process of the food I am manipulating. I find this to be very cool.

The food you find most fascinating?

I can’t say that there is just one or a group of foods that I find fascinating. I find all food fascinating and the fact that there are endless possibilities to what you can do with it amazes me.

What scientific concept–food related or otherwise–do you find most fascinating?

Evolution intertwined with Causality. How we evolve as a species, the history of what we have done, are doing and are planning on doing to ourselves and the environment around us is very interesting. This can relate to food in whole or in part. For example, global warming has a profound effect on weather patterns thus having an effect on our food production and so on and so on.

Your best example of a food that is better because of science?

I can’t really come to a conclusion with this question. All food is better because of science. If we didn’t have science and food we would still be cooking our food around a fire like cavemen.

How do you think science will impact your world of food in the next 5 years?

Negatively. I think that we overanalyze data when it comes to food safety and create laws that might seem to make food safer but effectively changes chefs physical practices. Too much of a nanny state can be a dangerous thing.

One kitchen tool you could not live without?

My knife. You really can’t do anything without cutting it down to size first.

Five things most likely to be found in your fridge?

Eggs, Sriracha, Pickles, Avocado, Bread

Your all-time favorite ingredient?

Salt

Favorite cookbook?

On Food and Cooking by Harold McGee

Your standard breakfast?

Coffee plus everything in question #8 (with the exception of the pickles.) Nothing like a simple scrambled egg sandwich on toast with avocado and a little srircha on the side.