So why modernist cuisine? The people that inspired us during our culinary careers were the greats like chef Thomas Keller, Ferran Adria, Rene Redzepi, Marco Pierre White, David Kinch, and Heston Blumenthal. They taught us that food could be more than something you just enjoy to eat, but it could be art. We learned from their books and their protégés that it was about the whole experience. They showed us how we can layer textures, flavors, aromas, and turn food into something much more profound.
