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jerryking : ferran_adrià   15

Ferran Adrià, Master of Foam, Whips Up Dinner - WSJ.com
SEPTEMBER 16, 2011 | WSJ | KATY MCLAUGHLIN. Ferran Adrià,
Master of Foam, Whips Up Dinner
First he created avant-garde cuisine. His next challenge: Getting you to
make an affordable three-course meal…every night of the week.
Katy_McLaughlin  Ferran_Adrià  book_reviews  cookbooks 
september 2011 by jerryking
‘If this is retirement, I would hate to be working’
September 9, 2011 | FT.com | By Lisa Abend. ..His main work
these days is planning the elBulli Foundation...in a new
campus...containing an Ideatorium..new administrative offices, a
screening room and an archive...details of what has been confirmed to
date...include an advisory board comprised of experts (economist Joseph
Stiglitz), and a fellowship programme ... Selection will be highly
competitive – the foundation is in consultation with Harvard & MIT
about how best to choose its fellows....Once there, some of the fellows’
work will be similar to what has always gone on in the taller, the
Barcelona workshop where Adrià and a core staff spent the off-season
developing the following year’s recipes. But there will also be projects
exploring, for example, the nexus between gastronomy & art. Thanks
to Telefónica’s technological support, the results will be uploaded
daily on to the Web. For all of this, Adrià plans to raise a starting
fund of €10m for the privately financed foundation.
Ferran_Adrià  El_Bulli  foodies  selection_processes 
september 2011 by jerryking
El Bulli Is the Greatest Restaurant in the World - NYTimes.com
May 24, 2011, 4:08 pm
El Bulli Is the Greatest Restaurant in the World
By SAM SIFTON
El_Bulli  Ferran_Adrià  funnies 
may 2011 by jerryking
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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