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.
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.