watching anthony bourdain’s show “no reservations” on youtube, I found 2 astonishing chefs. here is the story of ferran adria (chef at el bulli); a chef who’s referring to his cooking as deconstructivist* and his stated goal is to “provide unexpected contrasts of flavour, temperature and texture. nothing is what it seems as the idea is to provoke, surprise and delight the diner.

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