How An Experimental Chef Got 3 Michelin Stars

How does an experimental Chicago chef serving edible balloons and flavored air earn 3 stars from Michelin, the old-school gastronomic guide? According to Alinea’s Mike Bagale: by being a perfectionist. Watch to hear him describe his process — spoiler: not all of his ideas are winners! — and get a peek at some of the stunning courses coming out of the Alinea kitchen.

Posted on January 15, 2016

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