How does an experimental Chicago chef serving edible balloons and flavored air earn three stars from Michelin, the old-school gastronomic guide? According to Alinea's Mike Bagale: by being a perfectionist.
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How does an experimental Chicago chef serving edible balloons and flavored air earn three stars from Michelin, the old-school gastronomic guide? According to Alinea's Mike Bagale: by being a perfectionist.
