Ferran Adria dishes on his approach to molecular gastronomy

Ferran Adria, described by many as the chef's chef, discusses in this article the importance of science and why molecular gastronomy needs to be taken seriously. "El Bulli is not a restaurant. It is not a business. It is a place where we push the limits of the kitchen -- and we happen to share the results of that with the people that go there," Adria says.

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