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Conception to Realization

After reading the new El Bulli and Alinea books, Michael Laikkonis, Le Bernardin's pastry chef, is compelled to share his own 10 guidelines for creating a new dish: No 5: "Consider the functionality of the dish, both as its own entity, but also as part of a greater vision." No. 7: "Begin with "what will make it familiar?" before addressing "what will make it different?" [ML via EMD]

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