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• Spain to open gastronomic university - Telegraph.co.uk

  SpanishNews.es

  Spain to open gastronomic university Telegraph.co.uk But it is perhaps the promise of guest lecturers such as the top chef Ferran Adria that will have aspiring chefs applying in droves. ... Spain set to start world's first ?gastronomic university?SpanishNews.es all 15 news articles »

• Small-Plate Sensations - Wall Street Journal

  Small-Plate Sensations Wall Street Journal He was the first British chef to spend a season at Ferran Adri�'s famous El Bulli in Spain. When he first opened Maze in 2005, he was adamant that he didn't ...

• Quimet i Quimet - Exquisite - Spotted by Locals (blog)

  Spotted by Locals (blog)

  Quimet i Quimet - Exquisite Spotted by Locals (blog) If you're a foodie you'll know the name Ferran Adri� ? see this link ? well, this bodega is one of his favoured spots for tapas in Barcelona. ...

• Spain Will be Home to the World's First "gastronomic University" - MedIndia

  Spain Will be Home to the World's First "gastronomic University" MedIndia Spain's most famous restaurateur Ferran Adria, the owner of El Bulli, will help student chefs master the craft of "molecular gastronomy". ...

• Bristol chef Stephen Markwick's warming winter recipes - Telegraph.co.uk

  Telegraph.co.uk

  Bristol chef Stephen Markwick's warming winter recipes Telegraph.co.uk These dynamos take their cues from the great French masters such as Paul Bocuse and modern innovators like the Spaniard Ferran Adri�. ...

• Biodynamic wine dinner a hit at Varanese - Louisville Mojo (blog)

  Louisville Mojo (blog)

  Biodynamic wine dinner a hit at Varanese Louisville Mojo (blog) The food of science: Hardcore chef fans know of Ferran Adria, owner of Spain's most celebrated restaurant, El Bulli. Adria and other kitchen geniuses are ...

• Dining Notes - Omaha World-Herald

  Dining Notes Omaha World-Herald ... chef at the avant-garde Mugaritz in San Sebastian, and with Ferran Adria, the El Bulli chef known worldwide for his cutting-edge cuisine. ...

• Alain Ducasse: London is the restaurant capital of the world - Telegraph.co.uk

  Alain Ducasse: London is the restaurant capital of the world Telegraph.co.uk What, I wonder, does he make of Heston Blumenthal, Ferran Adria and the rude boy rappers of molecular gastronomy? ?Ferran is a master and I really like ...

• MIT's Food Printer Is Making Ferran Adri� Weak At The Knees - Gizmodo Australia

  Gizmodo Australia

  MIT's Food Printer Is Making Ferran Adri� Weak At The Knees Gizmodo Australia Cornucopia's cooking process starts with an array of food canisters, which refrigerate and store a user's ...

• Unapologetic chick drink of the week: Cointreaupolitan - CNNGo.com

  Unapologetic chick drink of the week: Cointreaupolitan CNNGo.com ... with a liquor-condensing Cointreaupolitan caviar kit using the 'spherification' technique pioneered by Ferran Adria, godfather of molecular gastronomy.

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.

Contents 1 Career 2 Controversy 3 Works 4 See also 5 References 6 External links

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 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 for about six months of the year (in 2010,the season is due to run from June 15 to December 20).² 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 Bulli³, 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.⁴

Adrià has been a featured chef on Great Chefs television. ⁵

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.⁶ The criticism has split top Spanish chefs into pro- and anti-Adrià camps.⁷ Unusual dishes that have been criticized include frozen whisky sour candy, white garlic and almond sorbet, tobacco-flavoured blackberry crushed ice and Kellogg’s paella (Rice Krispies, shrimp heads and vanilla-flavoured mashed potatoes).

German food writer,Jörg Zipprick, accused Adrià of more or less poisoning his customers with the additives he uses in his “molecular gastronomy” and said that Adrià’s menu should carry health warnings: “These colorants, gelling agents, emulsifiers, acidifiers and taste enhancers that Adrià has introduced massively into his dishes to obtain extraordinary textures, tastes and sensations do not have a neutral impact on health”. ⁸ adria has become "the greatest chef alive" as he called him self.

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