In preparation for his talk at Harvard tonight as part of the Science and Cooking Lecture Series, Grant Achatz posted a video to YouTube (that he tweeted about in the wee hours this morning) talking about one of the topics in the discussion: flavor bouncing.
Achatz explains how he builds a dish with possibly disparate ingredients, but shows the process of how he decides if an ingredient will play nicely with the others in the dish. It doesn't sound like rocket science, but we still wouldn't challenge him to a cook-off.
Flavor Bouncing [YouTube]
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