Empellón chef Alex Stupak talks with Eater NY today about falling in love with Mexican cooking, facing his critics and how modernism is "deader than dead." Quote: "Mark Ladner might know more about the molecular aspects of Italian cooking than some asshole pouring steam all over food, but the latter guy is the one they call the molecular gastronomist. Changing the way people look at something, that's creative cooking." [Eater NY]
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