When elBulli’s Ferran Adrià first made his spheres, hot jellies, and foams, some critics scoffed at his mad-scientist approach to cooking. Yes, his techniques may be outlandish for home cooks, but Adrià’s methods changed the face of many restaurants around the world, influencing a new generation of chefs and expanding diners’ palates. Here are 10 of the most exciting modernist chefs who followed in his wake around the world.
By Kathleen Squires
A serial traveler who often lets a country’s cuisine dictate her itineraries, New York City-based writer Kathleen Squires has visited all 7 continents and over 60 countries, with stints living in London, Tokyo, and Buenos Aires. Her work also appears in The Wall Street Journal, Saveur, Cooking Light and National Geographic Traveler.
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