[molecular gastronomy] was a great trend, because it experimented with food. the benchmark was [former elbulli head chef] ferran adrià, and now he is no longer there it is harder to gauge.
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[molecular Gastronomy] Was A Great Trend, Because
[molecular gastronomy] was a great trend, because it experimented with food. the benchmark was [former elbulli head chef] ferran adrià, and now he is no longer there it is harder to gauge.
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