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The Roca brothers, Bustos, Nogue, and Felip-Soler are just some of the many figures in this new wave of Catalan cooking. Behind them stands a large community of passionate farmers, food producers and craft food artisans who are taking the abundant yields of Catalonia's diverse microclimates and proving that El Bulli was neither the beginning nor the end of Catalonia’s culinary greatness. There is no single heir apparent to Adria. And while Adria's influence will continue (he plans to open a culinary think-tank in Catalonia in 2014), the closing of El Bulli might be the best thing that has happened to Catalonia since... well, El Bulli. 

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