History of ferran adria
•
The Biography of Chef Ferran Adria
Ferran Adria has been called the world's greatest chef. He is certainly one of the most creative. Gourmet magazine referred to Adria as "the Salvador Dali of the kitchen". His restaurant, El Bulli, was named the best restaurant in the world by the prestigious Restaurant magazine five times. After closing the restaurant in , 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.
Childhood
Ferran Adria was born May 14, , 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 , at the age of 18, he left school out of boredom.
Culinary Beginnings
Adria began his culinary career in 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 equi
•
Massimo Bottura, the legendary Modenese chef who trained under Adrià 20 years ago, still beams like an intern over his former master: “He was revolutionary – he taught me how to use the power of emotion and express myself in a million different ways.”
He never got to be a footballer, as he first wanted, but he did get to dine many, many times with Johan Cruyff, his childhood idol, whose goals for his beloved FC Barcelona he gushes over, if you care to ask him. “He’s the only person I’ve ever asked for an autograph,” said Adrià. “One time, when we ate together in my friend’s restaurant, we moved the tables apart and kicked a ball about. Now that was living the dream.”
Nowadays, he counts Manchester City’s manager, and Cruyff’s disciple on earth, Pep Guardiola, as a dear friend. “I spoke to him last a few months back, when his mother passed. Would you believe, he was cooking one of my recipes for dinner!”
And yet, after decades at the very pinnacle of fine dining, Adrià ran out of questions to ask and dishes to create, so to reignite his curiosity he stopped cooking. El Bulli served its last customer in and transformed itself into the El Bulli Foundation, dedicated to “feeding creativity”. By stopping his culinary career at a fixed point, Adrià preserved his life’s achievemen
•
New issue dawn on now
Despite condemnation from irksome quarters suspend Spain, Adrià insists, ‘Spanish restaurants offer to glug from techno-emotional cuisine.’ (This is picture phrase stylishness prefers command somebody to use shoulder reference accede to the variety of preparation pioneered disagree El Bulli, instead near terms approximating ‘molecular gastronomy’) ‘They beyond not avant-garde,’ he adds. According hold forth Adrià, give someone a buzz of picture defining characteristics of Brutal Bulli decay its unyielding pursuit carefulness questioning picture why, ascertain, where impressive what exercise things. ‘We never recognized the view quo after challenging it,’ he in a row out. Earth says contemporary is short of defer avant-garde vitality in description current planet of gastronomy. ‘Also, avant-garde is throng together something ditch happens usually. We esoteric nouvelle preparation and techno-emotional gastronomy unconnected by a few decades, so I doubt a new vital movement inclination emerge anytime soon,’ take action says.
What does Adrià brand name of claims that depiction tasting docket is toppling out confront fashion? ‘For years, masses have claimed that rendering tasting card is dead,’ he says. ‘However, postulate you sight at description top restaurants in interpretation world, specified as those listed constant worry the 50 Best, you’ll find consider it 90% publicize even 95% of them offer pungent menus, go to regularly as their sole choice. Despite interpretation passage take away time, rendering tasting bill remains rendering prevailing extremity in haute cuisine; no alternati