El Bulli chef branches out into the art world
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Asiaone - Found Jul. 2, 2009 London, June 30, 2009 - Reservations are so tight at the world's best restaurant that even head chef Ferran Adria is unable to get a booking... |
El Bulli branches out into the art world
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Mind Food - Found Jul. 1, 2009 ... you goose pimples, says head chef Ferran Adria. Reservations are so tight at the world's best restaurant that even head chef Ferran Adria is... |
No table for El Bulli chef
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stuff.co.nz - Found Jun. 30, 2009 Homemade pasties Reservations are so tight at the world's best restaurant that even head chef Ferran Adria is unable to get a booking for friends at |
El Bulli Chef Branches out Into the Art World
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ABC News - Found Jun. 30, 2009 LONDON (Reuters Life!) - Reservations are so tight at the world's best restaurant that even head chef Ferran Adria is unable to get a booking for El Bulli chef branches out into the art world - Reuters India El Bulli chef branches out into the art world - Reuters UK Explore All |
Molecular much more than a food fad
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Shanghai Daily - Found Jun. 25, 2009 This will never die.' Perhaps more convincing is Ferran Adria's attempt at a definition. |
Sound, DIY culture and mechanics at SonarM
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We Make Money Not Art - Found Jun. 24, 2009 Who is to say that the work of Ferran Adria is less art than that of Jeff Koons? |
Eat, blog and be merry
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Press and Journal - Found 16 hours ago ... when you tell your guests that the recipe idea came from the wizard of modern Spanish cuisine, Ferran Adria, whose restaurant, elBulli, is the... |
World's best restaurant El Bulli's dishes foster dialogue between ...
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Cape Times - Found Jun. 30, 2009 LONDON: Reservations are so tight at the world's best restaurant that even head chef Ferran Adria is unable to get a booking for friends at short |
El Bulli chef branches out into the art world
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Tiscali - Found Jun. 30, 2009 By Tim Castle LONDON (Reuters) - Reservations are so tight at the world's best restaurant that even head chef Ferran Adria is unable to get a booking ... |
Innovative Food Holdings Announces Launch of the "For The Gourmet" ...
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Earthtimes.org - Found Jun. 18, 2009 Lobsters *Gourmet Stocks and Demi Glaces *Full line of Molecular Gastronomy products from Albert Y Ferran Adria's Texturas *Imported Crabmeat... Innovative Food Holdings Announces Launch of the "For The Gourmet" ... - Marketwire via Yahoo! Innovative Food Holdings Announces Launch of the "For The - Market Wire via MSN Money Explore All |
Ferran Adria Biography
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Ferran Adria
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| Born | May 14, 1962 Barcelona, Spain |
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Current restaurant(s)
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Ferran Adrià i Acosta is a chef born on May 14, 1962 in L'Hospitalet de Llobregat, Catalonia, Spain. He is the famed head chef of the El Bulli restaurant in Roses on the Costa Brava. Today he is considered one of the best chefs in the world and tops the European Restaurant Ranking.
Ferran Adrià began his culinary career in 1980 during his stint as a dishwasher at the Hotel Playafels, in the town of Castelldefels (Catalonia). The chef de cuisine at this hotel taught him traditional Spanish cuisine. At 19 he was drafted into military service where he worked as a cook. In 1984, at the age of 22, Adrià joined the kitchen staff of El Bulli as a line cook. Eighteen months later he became the head chef.
Along with British chef Heston Blumenthal, Adrià is often associated with "molecular gastronomy," although the Catalan chef does not consider his cuisine to be of this category. Instead, he has referred to his cooking as deconstructivist. Adrià's stated goal is to "provide unexpected contrasts of flavour, temperature and texture. Nothing is what it seems. The idea is to provoke, surprise and delight the diner."1 This is also combined with a large dose of irony and a sense of humour, making his dishes highly épatants (impressive). As he likes to say, "the ideal customer doesn't come to El Bulli to eat but to have an experience."
El Bulli is only open from April to October. Adrià spends the remaining six months of the year perfecting recipes in his workshop "El Taller" in Barcelona. He is famous for his thirty course gourmet menu.
He is also well known for creating "culinary foam". In his quest to enhance flavour Adrià discards the use of cream and egg; foam is made exclusively of the main ingredient and "air" (combined in a siphon bottle equipped with N2O cartridges). Adrià's foam creations include foamed espresso (Èspesso), foamed mushroom, and foamed beetroot, as well as foamed meats.
El Bulli has 3 Michelin stars and is regarded as one of the best restaurants in the world. In 2005 it ranked second in the Restaurant Top 50. It was awarded the first place in 2006, displacing The Fat Duck in England. El Bulli has retained this title in 2007, 2008 and 2009.
Adrià is the author of several cookbooks including A Day at El Bulli2, El Bulli 2003-2004 and Cocinar en Casa (Cooking at Home). With his young assistant Daniel Picard, Adrià has made almonds into cheese and asparagus into bread with the help of natural ingredients.3
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Controversy
Adrià denounced his fellow 3-star Michelin cook who described his "molecular gastronomy" as pretentious. Traditionalist Santi Santamaria attacked Adrià's dishes in El Bulli as unhealthy, alleging "Adrià's dishes were designed to impress rather than satisfy and used chemicals that actually put diners' health at risk". Top chefs, however, accused Santamaria, who runs the 3-star Can Fabes near El Bulli, of jealousy and contempt of Spanish kitchens' honour.4 The criticism has split top Spanish chefs into pro and anti Adrià camps.5 Unusual dishes that have been criticized include frozen whisky sour candy, white garlic and almond sorbet, tobacco-flavored blackberry crushed ice and Kellogg’s paella (Rice Krispies, shrimp heads and vanilla-flavored mashed potatoes).
Publications
- El Bulli 1983-1993 (with Juli Soler and Albert Adrià)
- El Bulli: el sabor del Mediterráneo, 1993, ISBN 84-7596-415-X
- Los secretos de El Bulli, 1997, ISBN 448710002
- El Bulli 1994-1997 (with Juli Soler and Albert Adrià)
- Cocinar en 10 minutos con Ferran Adrià, 1998, ISBN 84-605-7628-0
- Celebrar el milenio con Arzak y Adrià (with Juan Mari Arzak), 1999, ISBN 84-8307-246-7
- El Bulli 1998-2002 (with Juli Soler and Albert Adrià), Conran Octopus, 2003, ISBN 1-84091-346-0; Ecco, 2005, ISBN 0-06-081757-7
- El Bulli 2003-2004 (with Juli Soler and Albert Adrià), Ecco, 2006, ISBN 0-06-114668-4
- El Bulli 2005
- A Day At El Bulli 2008
- FOOD for thought THOUGHT for food (El Bulli y Ferran Adrià), 2009 Actar Editorial, ISBN 978-84-96954-68-7
In October 2008 Ferran Adrià published A Day At El Bulli along with Juli Soler, and Albert Adrià. The book describes 24-hours at the El Bulli restaurant, with images, commentary, photographs and 30 recipes. Most of the recipes included are complex and require many out-of-the ordinary kitchen appliances, such as a Pacojet, freeze-dryer, liquid nitrogen tank, candyfloss machine and Perspex molds.
See also
References
- ^ Ferran Adrià - Bio of the World's Greatest Chef - El Bulli Restaurant Barcelona Spain
- ^ A Day at El Bulli on Amazon.com
- ^ www.haaretz.com, What about leftovers?
- ^ reuters.com, Spain kitchen spat boils over as top chef hits out
- ^ afp.google.com, Spain's avant-garde chef Ferran Adrià hits back at critics
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