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CloudPuffYum.jpgEater New York asks 15 chefs what they think of "molecular gastronomy," confirming most of them don't want anything to do with the term, even if they happen to dabble in the liquid nitrogen from time to time. Quoth Joel Robuchon: "It’s not the kind of cuisine that should be important, with all the additives. I know I was really the first one to make it famous, but I have complete control of what I’m doing." Check out ENY where T-Kell and some other big guns sound off. [ENY]

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