Food is the story

Telling a story is important. Doing so in a captivating manner is better. Now make food the medium, and shoot for intense emotional reactions. Chef Grant Achatz aims for this every night he opens his restaurant Alinea in Chicago.

Achatz has been noted as one of the best chefs in the United States. Many journalists point to him among the vanguard of modern fine dining - a process of cooking with an implementation of science and technology commonly called molecular gastronomy.

What's profound is not only Achatz' attention to science and technology in his cooking, but the use of it for a better construction of the story he tells with food. His use of science creates drama and unexpected delight. He shatters his guests preconceived notions of the media he's working with.
Good goals to aim for when you next look to create something.