David Castle Quotes

Canada, Philosopher
1967

David Castle is a Canadian philosopher and bioethicist. He is Vice-President of Research at the University of Victoria. Previously he was Professor and Chair of Innovations in the Life Sciences at University of Edinburgh, where he investigated how to get others to innovate. From 2006–2010 he served as Canada Research Chair in Science and Society at the University of Ottawa where he developed ideas leading to the creation of the Institute for Science, Society and Policy.

Our clients wanted the restaurant experience, not their mother's buffet dinner - so we reached out to that world and hired a series of restaurant chefs: Robb Garceau from Jean Georges, Cornelius Gallagher from Oceana. Cornelius completely revolutionized our menu; he did a stint at El Bulli, and one of the techniques he brought back was sous-vide cooking. Our current chef, Patrick Phelan, continues to grow the vision.

David Castle
- World
- Vision
- Cooking
Chefs who cook in these ivory towers are in control in their own world. We try to approximate that world as best we can, but ultimately our goal is to please our clients.

David Castle
- World
- Trying
- Goal

Playfulness. We've baked Mallomars and Rice Krispies treats, made milkshakes, and even built a macaron cake in the shape of a Christmas tree. These items remind people of their childhood; we just re-create them with adult flavors.

David Castle
If you were to go to a restaurant and disagree with Daniel Boulud, he'd probably throw something at you. Restaurant chefs have a problem with caterers because we accommodate special requests, but great service is about getting exactly what you want.

David Castle
- Problem
- Service
- Special
We take it into account from the very beginning and try to steer couples toward items that lend themselves to those circumstances. Sometimes we have to steer a little more forcefully - you can't fry French fries in the New York Public Library.

David Castle
Our expertise is preparing foods in tough environments. We have a kitchen where we grill and roast and make smelly stuff happen, and then bring it to the site and warm it in a way that makes it taste just-cooked.

David Castle
- Food
- Environment
- Kitchen