Which chef is credited with pioneering molecular gastronomy in the 1990s, introducing techniques like spherification and foam textures that transformed modern cuisine?

Molecular gastronomy revolutionized the culinary world by blending science and cooking techniques to create innovative dining experiences. This food innovation movement challenged traditional cooking methods and introduced laboratory equipment to restaurant kitchens. Test your knowledge about the early development of this transformative culinary trend that changed how chefs approach food preparation and presentation worldwide.

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Ferran Adrià at elBulli restaurant in Spain
Gordon Ramsay at Restaurant Gordon Ramsay in London
Thomas Keller at The French Laundry in California
Alain Ducasse at Le Louis XV in Monaco