What a couple of pretentious frauds. I don’t care how many Jello molds they design or how many gallons of cognac they flood a room with, they’re not doing anything that’s truly interesting. It’s clearly not about the food for these two – even they admit that food is only about 20% of what they do. Rob Cornelius’s comment was spot on: this is just a waste.
If you really want to see what food artistry at its highest levels looks like, consult the work of Ferran Adria, Heston Blumenthal, or Grant Achatz.
