The Next Food Frontier

While discussing the state of avant garde cuisine in America and abroad, Chicago's wunderkind chef Grant Achatz spills the beans on his new obsession at Alinea: "We're looking at the use of colour — chefs are aware of colour when plating and servicing food, but we're looking at the colour of the room and staff uniform changes during courses. We are trying to dig into the psychology of colour, but it is difficult to implement as there is a huge risk in becoming too contrived." [HME]