Sep 30, 2013 8 Questions With: Natalia Arrias Camps
I didn’t fully appreciate the intricate artistic and technical components of molecular gastronomy until our company took an afternoon excursion in ‘11 to see “El Bulli – Cooking in Progress,” a documentary about the famous Spanish restaurant and its visionary chef, Ferran Adrià. This deconstructivist modern style of cooking involves embracing sensory and food...