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Book Excerpt: Ferran: The Inside Story of El Bulli and the Man Who Reinvented Food -
September 2, 2010 | BusinessWeek | by Ferran Adrià. An excerpt
from a book by renown chef, Adrià, credited with revolutionizing modern
cooking through the development of widely copied "scientific"
techniques (e.g. spherification). Adrià now seeks to understand the
physical & chemical principles on which his art is based, and to
share that understanding with colleagues. Adrià has invested the
proceeds of his celebrity in the creation of new ideas about food. The
Harvard collaboration is not a new direction—it's the continuation of a
career spent in rigorous pursuit of innovation. A good deal of the work
goes on not in the kitchen at El Bulli but in a Barcelona workshop
(elBulli Taller), where the art and science of Ferran Adrià undergo
constant reinvention. There, chefs are required to keep extensive and
detailed records of everything they do, the failures as well as the
successes—on paper and with digital cameras.
chefs  food  reinvention  restaurants  restauranteurs  Harvard  innovation  inspiration  creativity  Ferran_Adrià  gourmands  books  El_Bulli  digital_cameras 
september 2010 by jerryking
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