Today we take New England clam chowder as something traditional that makes our roots as American cooking very solid, with a lot of foundation. But the first person who decided to mix potatoes and clams and bacon and cream, in his own way 100 to 200 years ago, was a Modernist.
Jose Andres (born 1969), Spanish-American chef, restaurateur and teacher. Beginning in the fall of 2010, Andrés taught a culinary physics course at Harvard University with Ferran Adrià.
