How does an experimental Chicago chef serving edible balloons and flavored air earn 3 stars from Michelin, the old-school gastronomic guide? According to Alinea’s Mike Bagale: by being a perfectionist. As executive chef of the restaurant founded and run by Grant Achatz, Bagale has a hand in developing nearly every boundary-pushing dish the Lincoln Park favorite puts on the table (sometimes literally), and he never backs away from a challenge. Watch to hear him describe his process — spoiler: not all of his ideas are winners! — and get a peek at some of the many stunning courses coming out of the Alinea kitchen. The original incarnation of Alinea is now on hiatus as the dining room undergoes a remodel, but Achatz, Bagale, and the whole crew are popping up in Madrid (at the NH Hotel Eurobuilding) and then Miami (at Faena) early this year. Follow along on Eater.com.
How to Get 3 Michelin Stars: Be Hard on Yourself and Make Floating Food
Mike Bagale's path to success at Alinea
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