A few of world's top creative chefs, Ferran Adria, Andoni Luis Aduriz and Grant Achatz, gathered in Chicago to talk about the transformation of modern cuisine and how they were influenced by one another to break free of traditional cooking.
"Twenty years ago, people were cooking all the same, for the most part, but then along comes this shift and this super-creative moment where it fuels all the young cooks that were influenced by it, and it changes gastronomy significantly," says Achatz. "It's really awesome to be a part of that period and to get the confidence watching people be so successful at taking risks and literally changing a field."

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