 At weekly brainstorming sessions, Moto chefs were encouraged to come up with new takes on ordinary food by discussing how they could change foods they ate that week.Prototypes were created, and failure was encouraged.Within two years, Moto's crazy dishes had attracted the attention of "The New York Times" and "Gourmet" magazine, and Cantu had been asked to cook for Nobel Prize winners and molecular gastronomy pioneer Ferran Adrià.