Chef relies on research to keep his restaurant fresh

Setting a goal of 40 new dishes per year, Chef Juan Mari Arzak makes innovation a key ingredient in his restaurant. "Research is the way forward. We didn't become avant-garde with traditional cooking, the baby squid my mother made, gazpacho or tripe," he says.

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World Chefs: Spain's Arzak has no plans to leave the cutting edge - Reuters

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