A new video from chef Grant Achatz of the Alinea restaurant has been released. Archatz and his team are known for releasing beautiful videos of their work from their lamb dish with 86 different components to the hugely successful video of Achatz creating his signature dessert on a table.
This time the American chef, who trained with people like Thomas Keller and Ferran Adria, discusses the Avant-Garde - what this means to him, how it transpires on the plate and how achieving his desired affect on diners means exploring a number of avenues away from food.
We see the team at Alinea creating their signature dishes, including their helium filled apple balloons and meet Martin Kastner, the man who designs all Achatz's iconic tableware. It's an insightful video and interview with one of the world's best chefs and gives a glimpse of the often detailed thought process behind his creations.
Now a three-Michelin-star restaurant, Noma has changed, but not necessarily on the plate. According to Kenneth Foong, it's all about the way the team works, which is closer to a tech company than a traditional restaurant. Read our exclusive interview with Noma's head chef.