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Published on May 20, 2014
The future of food presentation has arrived - and it's floating above the tables at NYC's Morimoto. While molecular gastronomy and scientific trailblazing in the kitchen has created countless new flavors, the restaurant's executive chef Erik Battes is thinking differently. Check out the video above to see how the chef is using Quantum Levitation to up the ante when it comes to amuse-bouche.