David Kinch is the chef of the famous Manresa restaurant in California. Promoting his recently launched book Manresa: An Edible Reflection, the American chef visit Google to give a talk about his approach to cuisine.
The chef touches on a number of topics including tasting menus and the challenges of creating menus for customers with special diets.
At the end Kinch takes questions from the crowd on top of discussing how he and his team work in the kitchen and how his restaurant will switch to tasting menus only in January.
Château Castillonne is a caviar producer performing cold anaesthesia on sturgeon fish to harvest their eggs and help them live longer instead of ending their lives when harvesting their eggs. Find out more.