Flynn McGarry began cooking at the age of 10, though he confesses that the urge had already gripped him for some time. Two years of immersion in the cookbooks of some of the world’s great chefs—Thomas Keller of the French Laundry, Grant Achatz of Alinea—was enough to launch his own personal style. His parents dinner table soon gave way to a supper club called Eureka in Studio City, where the complexity of his dishes became legend. The next year, there were apprenticeships as far afield as Eleven Madison Park in Manhattan. Eureka was serving 20 guests with tasting menus of 14 courses, and McGarry’s career was launched. World Policy Journal snagged McGarry, perhaps the world’s youngest chef at the age of 16, for our Chat Room in Paris, midway through a cook’s tour of Europe.

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