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Ferran Adria

• Logging on for love in gourmet heaven

  West Australia Sunday Times - Found Nov. 6, 2009 I am open to bribes . . . food, wine and I like my champagne.' Such is the demand for a seat at chef Ferran Adria's Spanish foodie mecca that a... Prize: Logging on for love at gourmet heaven - Herald Sun Blind date at world's best... - Adelaide Now Logging on for love in gourmet heaven - NEWS.com.au Logging on for love at gourmet heaven - NEWS.com.au Explore All

• Larousse Gastronomique breaks with tradition

  Sydney Morning Herald - Found Nov. 6, 2009 Enter Heston Blumenthal of the Fat Duck, of bacon-and-egg ice-cream fame, followed swiftly by Ferran Adria, doyen of bizarre, high-tech...

• Checking Out - MidAmerica November/December 2009

  Meetings Focus - Found Nov. 5, 2009 'Chicago is on the dining forefront,' he says. 'Ferran Adria from El Bulli in Spain cooked at our restaurant.

• Rewriting the Rules of Wine Pairing with Stephen Asprinio

  Star Chefs - Found Oct. 31, 2009 ... we are in the industry in general, with culinary powerhouses like Grant Achatz, Pierre Gagnaire and Ferran Adria exposing guests to the most... blinQ Portable Wine Chiller for $30 + free shipping - Dealnews Drink It Up: 2009 Wine Buying Trends from the Restaurant Perspective - Star Chefs 2-in-1 Slotted & Phillips Head Screwdriver for $1 + free shipping - Dealnews News from the world of wine - Limerick Post Explore All

  Star Chefs

• Chinese frying pan wows top Spanish chef

  CHINAdaily - Found Oct. 29, 2009 Albert Adria is the younger brother of elBulli chef Ferran Adria, and one of a team of gastronomers at elBullitaller, the restaurant's food...

• Travelogue: The Basque, Not Just Food

  Gourmet Retailer - Found Oct. 29, 2009 Father of Nuevo Cucina Espana, a culinary rebel and the mentor of Einstein-Frankenstein molecular cuisinologist Ferran Adria and many others.

• Taste for the surreal

  Sydney Morning Herald - Found Nov. 6, 2009 El Bulli's chef, Ferran Adria, a man renowned for extreme cuisine, is dubbed the Salvador Dali of the food world.

• Schoolies looms

  Sydney Morning Herald - Found Nov. 6, 2009 It transpires that chef Ian Parmenter, who is leading the tour, got to know El Bulli's owner, Ferran Adria, when he invited him two years ago...

• Taste for the surreal

  The Age - Found Nov. 6, 2009 El Bulli's chef, Ferran Adria, a man renowned for extreme cuisine, is dubbed the Salvador Dali of the food world.

• Schoolies looms

  The Age - Found Nov. 6, 2009 It transpires that chef Ian Parmenter, who is leading the tour, got to know El Bulli's owner, Ferran Adria, when he invited him two years ago...

Ferran Adria extracted from Wikipedia, the Free Encyclopedia, distributed under the GNU Free Documentation License

Ferran Adrià

Born	May 14, 1962 (1962-05-14) (age 47) Barcelona, Spain
Current restaurant(s) El Bulli

Ferran Adrià i Acosta is a Spanish Catalan chef born on May 14, 1962 in L'Hospitalet de Llobregat. 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

Adrià has been a featured chef on Great Chefs television. ⁴

Contents 1 Controversy 2 Works 3 See also 4 References 5 External links

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 envy and contempt of Spanish kitchens' honour.⁵ The criticism has split top Spanish chefs into pro- and anti-Adrià camps.⁶ 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).

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 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

• Haute cuisine

References

External links

• Great Chefs Biography
• About.com Biography
• Interview with The Guardian