2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
Ferran Adria is not just a chef, he is a real artist - they call him the teacher of modern cuisine. Masters molecular cuisine and invents new textures, combinations, cooking methods. The experiments with liquid nitrogen, the destructuring of the products and the Parmesan foam are just some of the remarkable experiments that the chef does.
The Spaniard started working in restaurants at the age of 17 - first as a cleaner, then went to Ibiza and stayed there for two years, working for various restaurants.
After the barracks he started working in Girona - in the restaurant "El Buli". When chef Jean-Paul Vine left in 1987, Adria became the head of the restaurant. And this is where the steep climb up the ladder of success for the chef begins, without even stepping into a culinary school.
He manages to master the techniques of classic French cuisine, but continues to look for something new and different, something that will turn, in his opinion, boring traditional cuisine, into provocative and interesting. In 1990 he bought the restaurant "El Buli" (along with Huli Soler) and began to create in absolute creative freedom and completely escaping the clichés.
Adria is often described as the guru of molecular cuisine - he is also the creator of the already popular culinary foam, which is made with nitrogen. According to the British culinary magazine "Restaurant", "El Buli" is the best restaurant on the planet - the restaurant remains at the top of this ranking for several years.
A similar restaurant can not be missed by Michelin stars - the restaurant won three stars in 1997. Three years later, the chef was named the best in the world.
Among the seemingly strange dishes, asparagus bread and almond cheese stand out the most. Not to mention the rice and vanilla-flavored mashed potatoes. This is certainly not an example of healthy eating, but it is definitely a benchmark for interesting and provocative cuisine.
El Bully is not exactly a restaurant, but rather a place where people go not to eat, but to experience something unique and different. Adria decided to close the restaurant in 2011, admitting that the restaurant had annual losses of half a million euros.
After closing, the chef does not stop cooking. Adria has several cookbooks that are of great interest to people. He travels the world and gives culinary lectures, for which there are many interested - usually the seats are filled a year before the event. To those who still managed to sign up, Adria reveals the secrets of mushroom foam or how to turn asparagus into bread.
He opened an author's exhibition in New York - "Ferran Adria: Notes on creativity" and includes schemes of portions, which he created - sketched with a pencil, models of dishes made of plasticine and more.
In 2012, he announced that he was working on a new project called Bullipedia - the idea was to make an online culinary bible of modern cuisine. The project should be completed in 2016.
He is one of the best chefs and is adamant that good food does not have to be expensive. Ferran Adria is the first chef to be invited to participate in the Documenta art exhibition.
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