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I work for myself buy erectalis uk A: I call it progressive cuisine because the first thing Ilearned at El Bulli was that there is no such thing calledmolecular gastronomy. Ferran Adria explained that we cannot bemolecular scientists because we are chefs. We don't count whenwe put salt in food because we know from our hearts how muchsalt we need to put. What I'm doing is progressing the historyof Indian food.