Chefs Ferran Adrià (el Bulli), Andoni Luis Aduriz (Mugaritz), and Grant Achatz (Chicago's Alinea) discuss the importance of learning, teaching, and forward thinking. Says Achatz about the limits of innovation in food: "The exciting thing is that we know that because of the steps that have already been taken, there is no ceiling… 20 years ago we would have never thought that we could do what we're doing now, and that fuels the confidence and the thinking to do other things." [Chicago Tribune] — Daniela Galarza[Photo: @ Gachatz ]
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