José Andrés Dishes on His New Memoir, TV Show, and Top Travel Tip | Eater DC
"The delicate technique of spherification was born at Spain’s legendary el Bulli, the three-Michelin-starred institution where Andrés worked as a young chef. That molecular approach was featured as a challenge on Yes, Chef!, when contestants were asked to create a believable-looking olive that bursts with silky, liquid flavor in one bite — and that very tapa is now being offered as a limited special at Andrés’s Bazaar locations." - Tierney Plumb
