How An Experimental Chef Got 3 Michelin Stars

How does an experimental Chicago chef serving edible balloons and flavored air earn 3 stars from Michelin, the old-school gastronomic guide? According to Alinea’s Mike Bagale: by being a perfectionist. Watch to hear him describe his process — spoiler: not all of his ideas are winners! — and get a peek at some of the stunning courses coming out of the Alinea kitchen. For more Eater content ►►►► --------------------------