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In your opinion, what is the most exciting part of tasting or even cooking an avant-garde dish?

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If you were to use more people for your results, would you have prepared other dishes? or would they have been the same ones you used?

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Which was the most difficult challenge that you faced during this project?

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What was the avant-garde element you added to these versions of your dishes?

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Do you think that if this investigation went world-wide the perspective of people in this section would change for the better?

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It is a really interesting topic. Why did you choose it ? Which one tasted better?

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Do you think that in México we use the organoleptic elements unconsciously?

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Which was the biggest challenge you faced while designing the different dishes and selecting the ingredients?

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Can any dish be made for avant garde cuisine?

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Why do you think avant-garde cuisine is not so common in Mexico yet?

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Do you think that, perhaps, the organoleptic elements of avant-garde cuisine have a psychological association with quality that overrides the flavor?

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How the application of the improvements would modify the results ?

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dentro de la comida mexicana cual creen que seria un platillo ideal para aplicar avant-garde

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Which improvements would you do if you could start the project all over again?

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What needs to be done to grow the avant grade cuisine here in Mexico?

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What was the biggest challenge that you found through the development in the proyect?

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How you decided which type of experiment you will do?

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What challenges did you faced during the time you desingned the dishes?

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Do you think that mexican cuisine might adapt itself to have a variety of avant-grade dishes?