What is “Ferran Adrià”?
On 29 th October 2014 an exhibition entitled “Ferran Adrià. Auditing the Creative Process” is inaugurated in Madrid, at Fundación Telefónica, which explores the codification of the creative process. After, the exhibition tours different countries for two years: Peru (Lima), Brazil (Sao Paulo), Germany (Berlin) and Argentina (Buenos Aires).
What is Ferran Adrià's technique-concept cuisine?
Ferran Adrià. In its place was what he called “technique-concept cuisine,” in which he subjected potential ingredients to rigorous experimentation and scientific analysis as a means of creating novel dishes that produced unexpected sensations.
What did Josep Maria fonalleras say about Adrià?
The prominent Catalan writer Josep Maria Fonalleras accused Adrià of “talking about dishes as if he were discussing mathematics rather than cooking” and said that “those who watch how…Adrià uses a screwdriver to coil a thread of sugar to make it into a ring will split their sides with laughter.”
When did Ferran Adrià go to school?
Childhood. Ferran Adria was born May 14, 1962, in L'Hospitalet de Llobregat in a suburb of Barcelona, Spain. Adria's early schooling took place in Barcelona and at the age of 14, he enrolled at the Instituto Verge de la Merci¨ to study business administration. In 1980, at the age of 18, he left school out of boredom.
Did Ferran Adrià go to culinary school?
Ferran Adrià began his famed culinary career washing dishes at the restaurant of Hotel Playafels in Castelldefels, Spain—in fact his father, Ginès, helped get him the job after Adrià dropped out of school. Here, Adrià familiarized himself with basic cooking methods and worked to build his gastronomic repertoire.
When did Ferran Adrià learn to cook?
1980Ferran Adria Acosta was born on May 14th, 1962. He began his culinary career in 1980 at age 18, as a dishwasher at the Hotel Playafels in Castelldefels. For a year, the Chef de Cuisine at the hotel taught him how to prepare traditional Spanish cuisine.
Where is Ferran Adrià from?
L'Hospitalet de Llobregat, SpainFerran Adrià / Place of birthL'Hospitalet de Llobregat, often shortened to L'Hospitalet or just L'H, is a municipality of Spain, located to the immediate southwest of Barcelona, in the autonomous community of Catalonia. It is part of the Barcelona Metropolitan Area. By population, it is the second largest in Catalonia and the sixteenth in Spain. Wikipedia
Who's the best chef in the world?
Introducing Joël Robuchon - the chef with the highest number of Michelin stars. He holds number one spot among the world's top 10 chefs, making him the world's best chef according to the Michelin star rating.
Who has the most Michelin star?
#1: Alain Ducasse Fun fact: While Alain Ducasse currently holds the most Michelin Stars, the late Joël Robuchon earned 31 stars throughout his lifetime.
Who is the best chef in Spain?
The restaurant Disfrutar in Barcelona, by chefs Oriol Castro, Eduard Xatruch and Mateu Casañas is #1 in Spain on The Best Chef Awards 2020 list, in which it occupies the 4th place. They are followed, in 5th and 6th place, by chefs Joan Roca and David Muñoz.
Why is El Bulli closed?
Closure. In 2010, Ferran Adrià announced he would close El Bulli in 2012, due to the massive monetary loss it was incurring. He was quoted by The New York Times as planning to replace it with a culinary academy.
How many restaurants does Albert Adrià own?
Albert Adrià has created 6 restaurants in Barcelona. Albert Adrià is a Catalan Chef, recognized as The World's Best Pastry Chef in 2015 in recognition of his extraordinary contribution to the global pastry scene.
What is Albert Adrià doing now?
He is currently head chef of Tickets, a Michelin one-star restaurant in Barcelona and was formerly the head pastry chef of elBulli, in Roses on the Costa Brava.
Where is Ferran Adrià today?
One destination for Adrià has been Harvard University with a course he has been teaching since 2010.
Are Ferran and Albert Adrià relationship?
If you know anything about Albert Adrià, you know that he is the younger brother of Ferran Adrià.
Where was Ferran Adria born?
Childhood. Ferran Adria was born May 14, 1962, in L'Hospitalet de Llobregat in a suburb of Barcelona, Spain. Adria's early schooling took place in Barcelona and at the age of 14, he enrolled at the Instituto Verge de la Merci¨ to study business administration. In 1980, at the age of 18, he left school out of boredom. Featured Video.
Where did Adria start his culinary career?
Adria began his culinary career in 1980 as a dishwasher. In need of money to vacation on the Mediterranean island of Ibiza, Adria took a job as a dishwasher at a French restaurant in the Hotel Playafels in Castelldefels, Spain .
How old was Adria when he met El Bulli?
Soon after leaving the navy, he was given the chance to do a stage (tryout) at El Bulli in Roses, Spain. Apparently, the chef liked what he saw and Adria was offered the job of Chef de Partie (line cook). Adria was 22 years old at the time.
What is Adria's cooking experiment?
Adria's experiments are often associated with molecular gastronomy, the application of science to culinary practices and cooking phenomena.
When did Ferran Adria close El Bulli?
After closing the restaurant in 2011, he has gone on to begin writing a culinary encyclopedia, launching the El Bulli Foundation, and collaborating on culinary projects. Without a doubt, Ferran Adria will hold a prominent place in culinary history.
Who is Adria from Bebidas?
Adria is writing a culinary encyclopedia, beginning with "Bebidas," a deep dive into drinks. He is developing a digital platform for an online culinary encyclopedia. Meanwhile, he collaborates on projects with other culinary wizards.
Who recommended Adria to El Bulli?
When Adria joined the staff, the restaurant's manager Juli Soler recommended he travel to find fresh ideas to use at El Bulli. Adria went to some of France's top restaurants where he acquired a massive collection of techniques from many of the great culinary masters.
Where did Ferran work?
At the end of his military service, he works at the San Marcos restaurant in Seville from January to March 1984. Then, in April 1984, he joins the team of elBulli occupying the position of Chef de Partie, On November 1 st, following the departure of Head Chef, Jean-Paul Vinay, Juli Soler, elBulli’s Director, offers Ferran and Christian Lutaud the position of joint Head Chefs. Juli Soler encourages Ferran to travel around France and learn more about the world of Haute Cuisine. Ferran undertakes two stages in the kitchens of Georges Blanc and Jacques Pic. In October 1986, Christian Lutaud leaves elBulli and Ferran assumes sole responsibility.
Where did Ferran serve in the military?
From mid-1982 until the end of 1983, Ferran does his military service in Cartagena, forming part of the team working in the Admiral’s kitchen. Here, for the first time, he takes charge of the kitchen. Assuming such responsibilities serves as an important experience for him. Following a suggestion from Fermí Puig, another Catalan recruit, who works at elBulli, Ferran spends his month’s leave in the summer of 1983 at the restaurant in Cala Montjoi. At the end of this 4-week stage, and in view of the positive experience, Ferran decides to join the team at the end of his military service.
How long was the Ferran and Juli season?
At the end of 1987 Ferran and Juli decide to make an organisational change, dividing the restaurant season into two parts: six months of restaurant service and six months of closure.
When did Ferran and ElBullirestaurante change their cuisine?
In the early 90s a change in the cooking of Ferran and elBullirestaurante begins to take place, and a series of new concepts, elaborations, techniques and service formats appear alongside the “Mediterranean” dishes, reaching their full expression in 1994.
When did Ferran leave the Catalan army?
Following a suggestion from Fermí Puig, another Catalan recruit, who works at elBulli, Ferran spends his month’s leave in the summer of 1983 at the restaurant in Cala Montjoi. At the end of this 4-week stage, and in view of the positive experience, Ferran decides to join the team at the end of his military service.
Who was the chef that encouraged Ferran to travel around France?
Juli Soler encourages Ferran to travel around France and learn more about the world of Haute Cuisine. Ferran undertakes two stages in the kitchens of Georges Blanc and Jacques Pic. In October 1986, Christian Lutaud leaves elBulli and Ferran assumes sole responsibility.
Does Ferran have children?
Ferran marries Isabel Pérez in 2002. They do not have any children.
Childhood
Culinary Beginnings
- Adria began his culinary career in 1980 as a dishwasher. In need of money to vacation on the Mediterranean island of Ibiza, Adria took a job as a dishwasher at a French restaurant in the Hotel Playafels in Castelldefels, Spain. It was here that he learned the classic culinary techniques as the chef there introduced Adrià to "El Practico," the Spanish equivalent of Escoffier's "Le Guide Culin…
Military Service
- He returned to Barcelona and worked at a number of restaurants before finally landing a job at the celebrated Finisterre, where he became the assistant chef. Adria left Finisterre to fulfill his compulsory military service. He was in the Spanish Navy stationed at the Naval Base of Cartagena. He was a member of the captain general's kitchen staff and eventually was in charg…
Adria Meets El Bulli
- Adria completed his service in August 1983. Soon after leaving the navy, he was given the chance to do a stage (tryout) at El Bulli in Roses, Spain. Apparently, the chef liked what he saw and Adria was offered the job of Chef de Partie (line cook). Adria was 22 years old at the time. Eighteen months later he would become head chef.
El Bulli Becomes A Star
- Before the arrival of Adria, El Bulli was relatively unknown. It is located in the small town of Roses on the coast of Catalonia, about two hours north of Barcelona at the end of a narrow, winding mountain road. El Bulli was known as a traditional French restaurant. When Adria joined the staff, the restaurant's manager Juli Soler recommended he travel to find fresh ideas to use at El Bulli. …
Molecular Gastronomy
- In the late 1980s, Adria began performing cooking experiments which would forever change El Bulli's place in culinary history. Adria's experiments are often associated with molecular gastronomy, the application of science to culinary practices and cooking phenomena. His creations are designed to surprise and enchant his guests but the importance of taste is always …
After El Bulli
- The El Bulli restaurant has been transformed into El Bulli Foundation. A museum, named El Bulli 1846, will open in Girona, Spain to showcase the innovative cuisine created there. Adria is writing a culinary encyclopedia, beginning with "Bebidas," a deep dive into drinks. He is developing a digital platform for an online culinary encyclopedia. Meanwhile, he collaborates on projects with …
14th May 1962
1977-1982
- In 1977 he enters Instituto Politécnico de la Merced to take administrative studies, as a prelude to a degree in Business Studies. There, chef Miquel Moy, a close friend of his father, helps him to become familiar with basic culinary techniques. A few months later, in 1981, he starts work at the Club Cala Leña, in Es Canà, Ibiza. After four months, he returns to Barcelona, performing varied t…
1982-1983
- From mid-1982 until the end of 1983, Ferran does his military service in Cartagena, forming part of the team working in the Admiral’s kitchen. Here, for the first time, he takes charge of the kitchen. Assuming such responsibilities serves as an important experience for him. Following a suggestion from Fermí Puig, another Catalan recruit, who works at elBulli, Ferran spends his mo…
1984-2011
- At the end of his military service, he works at the San Marcos restaurant in Seville from January to March 1984. Then, in April 1984, he joins the team of elBulli occupying the position of Chef de Partie, On November 1st, following the departure of Head Chef, Jean-Paul Vinay, Juli Soler, elBulli’s Director, offers Ferran and Christian Lutaud the position of joint Head Chefs. Juli Soler e…
2012
- Very sad news is announced in October 2012 communicating that Juli Soler is suffering from a neurodegenerative disease. This representsa most delicate momentduring the transformation process of elBulli, delivering a blow for his family, the elBulli team, and the gastronomy sector as a whole, in which he is a reference. This leads to a remodelling of the entire project, which had gro…
7/02/2013
- elBullifoundationis created, a private family-run foundation promoted by Ferran Adrià and Juli Soler. * For more information about projects undertaken by elBullifoundation, consult elbullifoundation.com
Overview
Ferran Adrià i Acosta is a Spanish chef. He was the head chef of the El Bulli restaurant in Roses on the Costa Brava and is considered one of the best chefs in the world. He has often collaborated with his brother, the renowned pastry chef Albert Adrià.
Notes and References
Notes
References
1. ^ "Cocina Molecular – chefs que practican la cocina molecular". Retrieved 2020-10-30.
2. ^ "How Ferran Adria changed the world of cooking forever with his creativity". The Age of Ideas. 2017-08-21. Retrieved 2020-10-30.
Career
Ferran Adrià began his culinary career in 1980 during his stint as a dishwasher at the Hotel Playafels, in the town of Castelldefels. 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 elBulli as a line cook. Eighteen months later he became the he…
documenta 12
In 2007, Adrià was invited to participate in documenta, "a sort of art world Olympics." Adrià felt like an intruder at the event, saying "artists all over battle all their lives to receive an invitation to display their work at documenta and now I, a cook, am asked to go along!" Organizer Roger Buergel told Adrià that he believed "that to create a new cooking technique was as complicated and challenging as painting a great picture. He said that he sees the work [Adrià] does as a new artis…
Controversy
Adrià denounced his fellow 3-star Michelin cook Santi Santamaria who described his approach to cuisine as "pretentious". Traditionalist Santi Santamaria attacked Adrià's dishes in elBulli as unhealthy, alleging that "Adrià's dishes are designed to impress rather than satisfy and used chemicals that actually put diners' health at risk". Top chefs, however, accused Santamaria, who ran the 3-star Can Fabes also in Catalonia, of envy and "endangering the reputations of Spanish ki…
Domestic commercialisation
Texturas is a range of products by Ferran Adrià, and his brother Albert Adrià. The products include the Sferificación, Gelificación, Emulsificación, Espesantes and Surprises lines are the result of a rigorous process of selection and experimentation. Texturas include products such as Xanthan and Algin which are packaged and labelled as Xantana Texturas and Algin Texturas respectively. Xanthan gum allows the user to use a very small amount to thicken soups, sauces and creams …
Works
• 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 84-487-1000-2
See also
• Haute cuisine