We regularly underestimate the value in people doing impractical things at the leading edge. Many restaurants around the world are feverishly hungry for new coo

We regularly underestimate the value in people doing impractical things at the leading edge. Many restaurants around the world are feverishly hungry for new cooking techniques that they can use to explore new approaches and create fundamentally new dishes. Sous vide is a more recent one and it was used to create all sorts of new approaches that had effects for home cooks as well as people outside the cooking world altogether.