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robertogreco : ferranadrià   13

The Former El Bulli Chef Is Now Serving Up Creative Inquiry - NYTimes.com
"So what is his goal? The foundation’s current mission seems to flutter between worldly and chaotic. Consider the activity on a morning in November: One group of employees worked in a corner of the loft on prototypes of a website known as BulliPedia that, when finished, will be a type of Wikipedia for haute cuisine. On the opposite side of the room, a young woman edited pages intended for a multivolume book collection tracing the history of food. At a desk facing the window, three men spent hours researching white asparagus. (It was not immediately clear what this was for.)"



“this is a flow chart of a cucumber’s existence”



"He also seems uninterested in running his foundation as a typical start-up, and his rigid devotion to his own mantras can occasionally give the entire operation a cultish feel. Additionally, it isn’t obvious exactly how his ideas will make the leap from notion to project. Mr. Adrià has nominally divided the foundation into two main strands: knowledge, which is the group focused on creating BulliPedia; and creativity, which is focused on, in his words, “deconstructing the entire process of creativity.” He calls this group El Bulli DNA.

If the names of the various projects aren’t enough to keep straight, Mr. Adrià adds a few more: El Bulli Lab is the Barcelona-based office where people associated with El Bulli DNA do their work. That should not be confused with 6W Food, which may not get going for a few more years but is expected to be a sort of cross between a science museum, an art museum and a house of culinary innovation. Also in the works is a search engine known as SeaUrching (named in part for the delicacy) as well as a language to describe gastronomy known as Huevo, Spanish for egg. Huevo, it was noted by one of Mr. Adrià’s colleagues, could ultimately be a digital language coded for use by refrigerators or other kitchen appliances."



"Sometimes it feels as though it might take a similar amount of time to fully digest what Mr. Adrià is seeking now. A deconstruction of his goals suggests that his previously insatiable thirst for innovation has been replaced by an insatiable thirst for knowledge. That is why there are so many charts, maps and graphs. That is why three men spent hours researching white asparagus. Scattershot as they may be, Mr. Adrià's motives are earnest.

So, too, are his methods, even if it is not always altogether clear to everyone else what he is doing. As one staff member said, understanding the true purpose of the El Bulli Foundation is less important than understanding the process by which it is built. For those who believe that Mr. Adrià truly is a genius, the staff member said, that is enough.

The sunlight was gone, and the office was quiet. Mr. Adrià stopped at one desk. He peered at a notebook. He lingered, finally, over a grid of index cards that traced the history of cuisine from the Neolithic era to the present day. Thousands of years, thousands of changes in cooking style, preparation, ingredients and techniques. Thousands of innovations. Mr. Adria frowned.

“If I don’t understand all of this,” he said, “I don’t understand anything.”"

[via: http://randallszott.org/2015/01/04/art-is-a-prison-ferran-adria-exploring-an-imaginative-elsewhere/ ]
ferranadrià  art  creativity  inquiry  bullipedia  elbulli  food  invention  history  theweightofhistory  arthistory  aesthetics  6food  elbullilab  inquisitiveness  curiosity  freedom  imagination  artleisure  leisurearts  seaurching  elbullidna  knowledge  learning  labs  laboratories  process  gastronomy  culinaryarts  huevo  2015  openstudioproject  lcproject  r&d  researchanddevelopment  research  howwelearn  foundations  innovation  genius  creativeinquiry 
january 2015 by robertogreco
Art is a prison: Ferran Adrià exploring an imaginative elsewhere | Lebenskünstler
"Ferran Adrià Feeds the Hungry Mind – Sam Borden [ http://www.nytimes.com/2015/01/04/business/ferran-adria-the-former-el-bulli-chef-is-now-serving-up-creative-inquiry.html ]

A decent example of why art is so boring to me. Once you disconnect aesthetics and creativity from the lame ass chains of art history you can be way more inventive…or as David Robbins put it:

“All the time, though, my sensibility pointed toward and yearned for an imaginative Elsewhere. I became increasingly dissatisfied with the narrowness of art as a formulation of the imagination. This will sound preposterous to many people, I’m aware, given that art offers and represents extraordinary behavioral freedoms, but in “making art” I found an ultimately enslaving formulation. How so? In art, you can do, yes, anything you want so long as you’re willing to have it end up as art. That isn’t real imaginative freedom, in my view. Inquisitiveness of mind will carry you past art, and apparently I love inquisitiveness of mind more than I love art.”


So what is his goal? The foundation’s current mission seems to flutter between worldly and chaotic. Consider the activity on a morning in November: One group of employees worked in a corner of the loft on prototypes of a website known as BulliPedia that, when finished, will be a type of Wikipedia for haute cuisine. On the opposite side of the room, a young woman edited pages intended for a multivolume book collection tracing the history of food. At a desk facing the window, three men spent hours researching white asparagus. (It was not immediately clear what this was for.)



“this is a flow chart of a cucumber’s existence”



He also seems uninterested in running his foundation as a typical start-up, and his rigid devotion to his own mantras can occasionally give the entire operation a cultish feel. Additionally, it isn’t obvious exactly how his ideas will make the leap from notion to project. Mr. Adrià has nominally divided the foundation into two main strands: knowledge, which is the group focused on creating BulliPedia; and creativity, which is focused on, in his words, “deconstructing the entire process of creativity.” He calls this group El Bulli DNA.

If the names of the various projects aren’t enough to keep straight, Mr. Adrià adds a few more: El Bulli Lab is the Barcelona-based office where people associated with El Bulli DNA do their work. That should not be confused with 6W Food, which may not get going for a few more years but is expected to be a sort of cross between a science museum, an art museum and a house of culinary innovation. Also in the works is a search engine known as SeaUrching (named in part for the delicacy) as well as a language to describe gastronomy known as Huevo, Spanish for egg. Huevo, it was noted by one of Mr. Adrià’s colleagues, could ultimately be a digital language coded for use by refrigerators or other kitchen appliances.
ferranadrià  art  creativity  inquiry  randallszott  davidrobbins  samborden  bullipedia  elbulli  food  invention  history  theweightofhistory  arthistory  aesthetics  6food  elbullilab  inquisitiveness  curiosity  freedom  imagination  artleisure  leisurearts  seaurching  elbullidna  knowledge  learning  labs  laboratories  process  gastronomy  culinaryarts  huevo  2015 
january 2015 by robertogreco
Exit Interview with El Bulli's Ferran Adria: Restaurants + Bars: GQ
"My parents have always allowed me to explore and express myself. I never fought much with my parents. We had a great relationship. They gave me space to be myself. Being given space by my parents was really important for my creativity to develop, and it allowed us to have a great relationship."

"good friends, when they see something wrong, they let you know"

"It's hard for me to find the time to read a book. I'm more of a magazine person, mostly monthly magazines. I read magazines like they were books."

""I don't have a favorite cooking tool. In the kitchen, I always have my pencil and notebook in my hand. I cook more theoretically than I do practically. My job is creative, and in the kitchen, the biggest part of my creativity is theoretical.

The pencil has a symbolic meaning for me. The type of person who carries a pencil around is the type of person who's open to change. Someone who walks around with a pen isn't; he's the opposite. I always have a pencil with me, to the point where it forms a part of me. I write a lot during the day.""

"Airport waiting rooms are a place where I can be relaxed. I like spaces, spaces where I can be calm and think. I like airplanes, too, for the tranquility. If I'm on the beach, I'll read a book. I also love the movies. Sometimes I go see three movies in a row. It's one of those places where nobody bothers you."

"I'm not a materialist, I don't care for things… I live a simple life. The only luxuries I have in my life are travel and food."
elbulli  restaurants  practice  theory  airports  adaptability  change  via:litherland  chefs  cooking  howwework  magazines  reading  friendship  simplicity  cv  parenting  creativity  tools  pencils  materialism  interviews  2011  ferranadrià 
november 2012 by robertogreco
Bittman - Home Cooking with Ferran Adria - NYTimes.com
"But what I really wanted…was to see a little more of the behind-the-scenes El Bulli, the comings and goings of the 80 or so people who work there on any given day. And I wanted to cook real food with Adrià.<br />
<br />
Much of this was driven by my knowledge that Adrià’s own preferences lie in the realm of extremely simple fare. The first time I went out to dinner with him, we polished off a plate of ham — pata negra, the really good Spanish stuff — while he rubbed the fat of each piece on his lips to savor the texture as well as the flavor and, of course, instructed me and everyone else at the table to do the same. In subsequent meals together, in Barcelona and in New York, we dug into dim sum, Korean food and other nonhaute cuisine. On my last three visits, I asked him where to eat in Roses, the nearest real town to El Bulli…, and he pointed me to two seafood restaurants where the food usually contains no more than impeccable local shellfish, olive oil, salt and occasionally lemon…"
food  ferranadrià  elbulli  markbittman  cooking  srg  staffmeals 
september 2011 by robertogreco
YouTube - Science and Cooking: A Dialogue | Lecture 1
"Speakers: Harold McGee, Ferran Adria (elBulli), José Andrés (minibar by josé andrés, Jaleo, The Bazaar) with commentary/moderation from Professors David Weitz and Michael Brenner (Harvard)"
cooking  food  science  ferranadrià  elbulli 
november 2010 by robertogreco
Videos of Harvard lectures available » blog.khymos.org [Science & Cooking Lecture Series]
"Remember the public cooking lectures at Harvard that I mentioned in September? According to the website they are *very popular* and the auditoriums are packed! This is good news, but the best thing is that the lectures are made available through YouTube and iTunes for free! So far 9 of the sessions are available, but I guess all to be available soon. If the picture is difficult to read, here’s the list of all the lectures:" [via: http://twitter.com/jybuell/status/6588056794562560]
ferranadrià  elbulli  grantachatz  davidchang  momofuku  alinea  videos  cooking  science 
november 2010 by robertogreco
Frank Chimero - Cooking, Magic, Jamming Your Own Stuff Through the Machine & Changing Everything
[Frank: Thanks. That Grant Achatz piece came along while digging around online after seeing "A Day at El Bulli" [Phaidon] at the bookstore—some old-fashioned serendipity there. Don't miss this (bookmarked a year ago): http://hbswk.hbs.edu/item/6105.html &, for the record, on Sunday, my kids were remarking about my actual sense of smell.]

"I’m not sure I know specifically what magic is, but maybe it is encountering a good impossibility. We don’t run into many Willy Wonkas or Walt Disneys in our lives: someone who has a completely different viewpoint than our own, & somehow, through sheer talent or brute force, builds a temple to that point of view."… "I think the future belongs to designers who can create their own content; to designers who have a point of view about the world. To folks who can make people respond to what they make and build an audience and then let them support that point of view." … "At this point in my life, I believe the future of design is the polymath."
frankchmero  magic  design  ferranadrià  elbulli  vision  meaning  purpose  ego  serendipity  frankchimero  polymaths  generalists  future  cv  glvo  experience  surprise  delight  creativity  imagination  personality  audience 
august 2010 by robertogreco
What Grant Achatz Saw at El Bulli - NYTimes.com
"As Wikipedia puts it, “Three of Escoffier’s most noted career achievements are revolutionizing and modernizing the menu, the art of cooking and the organization of the professional kitchen.” These were game-changing developments that shaped an entire era of cooking. All of these Ferran has done. One could easily argue that we are in the midst of one of these shifts now, and Ferran Adrià is the modern Escoffier.<br />
<br />
It requires a great thinker to inspire more great thinking. Whatever he decides to do with El Bulli, the most powerful thing that Ferran Adrià has done is not what he himself has accomplished, but what he has inspired."
grantachatz  ferranadrià  gastronomy  alinea  elbulli  creativity  culture  design  dining  cooking  food  restaurants  augusteescoffier  renéredzepi  innovation  gamechanging 
august 2010 by robertogreco
Table of Contents | Modernist Cuisine: The Art and Science of Cooking
"A revolution is underway in art of cooking. Just as French Impressionists upended centuries of tradition, Modernist cuisine has in recent years blown through boundaries of culinary arts. Borrowing techniques from laboratory, pioneering chefs at world-renowned restaurants such as elBulli, The Fat Duck, Alinea & wd~50 have incorporated deeper understanding of science & advances in cooking technology into culinary art.

In Modernist Cuisine: The Art & Science of Cooking, Nathan Myhrvold, Chris Young & Maxime Bilet—scientists, inventors, & accomplished cooks in their own right—have created a massive, 5-volume 2,400-page set that reveals science-inspired techniques for preparing food that ranges from otherworldly to sublime. The authors—& 20-person team at The Cooking Lab—have achieved astounding new flavors & textures by using tools such as water baths, homogenizers, centrifuges & ingredients such as hydrocolloids, emulsifiers & enzymes. It is a work destined to reinvent cooking."
cooking  food  elbulli  nathanmyhrvold  alinea  science  via:robinsloan  books  ferranadrià 
august 2010 by robertogreco
Adria: elBulli Restaurant to Close for Two Years - TIME
"not definitive end to the restaurant that has been voted best in world 5 times by...recognized arbiter of such things. Adrià & his team will still be working at elBulli, developing ideas & trying to figure out what comes next. But...restaurant's current format is finished. "When we come back in 2014, it's not going to be the same"...change will bring other sacrifices...Adrià & team will have to relinquish 3 Michelin stars...& no one knows how they'll pay for 2 years of inquiry w/out customers to finance them. But citing desire to spend more time w/ family...says he needs a break from serving food to figure out what comes next. "We still want to be creating in 2020, but for that to be possible, we have to normalize our lives."...refused to speculate on what elBulli will be like once 2 years are over, emphasizing repeatedly...he has no set plans...did suggest, however, that although elBulli would once again feed customers, research would likely take on a greater priority than cooking."
elbulli  ferranadrià  food  sabbaticals  cv  time  research  cooking  learning  creativity  restaurants  via:kottke 
january 2010 by robertogreco
HBS Cases: Customer Feedback Not on elBulli's Menu — HBS Working Knowledge
"There is much about the restaurant that is inefficient, as MBAs are quick to note: Adrià should lower his staff numbers, use cheaper ingredients, improve his supply chain, and increase the restaurant's hours of operation. But "fixing" elBulli turns it into just another restaurant, says Norton: "The things that make it inefficient are part of what makes it so valuable to people." [or as Kottke phrases it: :Understanding vs. listening to customers": http://kottke.org/09/11/understanding-vs-listening-to-customers]
design  business  creativity  innovation  food  marketing  people  cooking  casestudy  feedback  customers  tcsnmy  value  elbulli  restaurants  ferranadrià 
november 2009 by robertogreco

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