So the head chef that is responsible for the food talks about HIS food, and you are pissed cuz he is not the one cooking it? I think you need to check out what a head chef does
Take Equal parts Spruce Tips and Good quality salt. In a thermomix add spruce tips with liquid nitrogen and blend until it becomes a powder, then add you salt and blend for just a few seconds. Store in freezer.
This technique usually takes about 2 months for larger fruit like crab apples and plums; my guess is they give it about a month, before its ready for service use, but since it's going to lacto ferment, and be kept cool in a cellar it'll be good to go basically indefinitely once the fermentation process/taste is on point
you see, magnus is just amazing, truly one of a kind. but his cooking style is just so distant from normal people to try to reproduce the dish or the technique. it is just so sad that we kinda enjoy to watch him doing all this fancy stuff that we will never eat
I'm going to agree with you on one level in that this kind of food just reeks of pretension and elitism. These chefs always strive to recreate an experience everyone can relate to, but at prices no one can afford. Having said that, consider this kind of food more like high fashion. It's mostly art experienced by other artists so they can be inspired to create more art and eventually it trickles down to us in some form or other.