Conception to Realization: After reading the new El Bulli…

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]For more stories from Eater, go to

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