|(Ferran and Myself at Harvard University's Lecture Series)|
Ferran describes his approach to food as either deconstructivist cuisine or technoemotional cuisine. The reason he describes it as deconstructivist cuisine is because he is taking many classical preparations and stripping them down to their ingredients and then he puts them back together. Sometimes he even takes something from nature like the beach, a campfire, or a cloud and utilizes food and scientific/culinary techniques to represent the thought. Ferran's other cuisine description, technoemotional, was developed as a way to describe how the diner would be experiencing the food. They would be getting many different flavors, smells and textures presented to them in ways that would tantalize each one of their senses and provoke a certain emotional response with each bite all done from a technical perspective.