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Transcript of FERRAN ADRIA
Gourmet magazine named him "the Salvador Dali of the kitchen"
Early schooling took place in Barcelona
At 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.
Began his culinary career in 1980 as a dishwasher at a French restaurant in the Hotel Playafels in Castelldefels, Spain.
While he was at the restaurant of Hotel Playafels in Castelldefels, he learned the classic culinary techniques from the chef whom introduced Adrià to El Practico, the Spanish equivalent of Escoffier's Le Guide Culinaire.
el Bulli Foundation
Adria and el Bulli will embark on a two year journey of reinvention. The restaurant as is will cease to be as it was thus transforming into a foundation for the progress of cuisine.
Upon their reopening in 2014 under a totally new format, dedicated on the limits of creativity. They will serve cuisine of undetermined variety in a very limited capacity.
As of now, the website states simply: el Bulli restaurant has now closed and has been converted into el Bulli foundation, but has links to a series of enigmatic videos about the vision for the foundation. No reservations, no routines, no timetables are available.
El Bulli the resturant with Ferran Adria as head chef earned 3 Michelin stars and is ranked the best restaurant in the world by Restaurant magazine.
The 35- 50 course taster's menu is a grand experience of tastes, textures, and wonder that Adria has developed and perfected. The menu is always changing since Ferran does not like to copy or repeat.
average cost of a meal was €250 (US$325).
"I should charge 600 euros [for a meal at elBulli]," Adrià has said, "but I do not cook for millionaires. I cook for sensitive people."
el Bulli as truly a destination restaurant when it was open, by having 3 Michelin stars ranking it states that the restaurant has an exceptional cuisine and worth a special journey. Often extremely expensive, and with an extensive wine list
Worked at the Club Cala Lena, in Ibiza for four months in 1981-1982.
Returned to Barcelona and worked at a number of restaurants before finally landing a job at the celebrated Finisterre, where he became assistant chef.
Adria left Finisterre to fulfill his mandated military service. He joined the Spanish Navy and was stationed at the Naval Base of Cartagena. He partook as a member of the captain general's kitchen staff. Some of his culinary experience came during his service to the captain general's kitchen, providing daily menus for the captain general's and his family. Eventually for the first time in his life became in charge of a kitchen and completed his service in August of 1983.
Adria is now 22 when he was offered a chance to tryout at El Bulli in Roses, Spain, was offered the job of Chef de Partie (line cook). Eighteen months later he would become head chef.
Restaurant's manager Juli Soler recommended he travel to find fresh ideas to use at El Bulli.
A journey started as he went to some of France's top restaurants where he acquired a massive collection of techniques from numerous culinary masters.
During the 1980's Adria would forever change El Bulli's place in culinary history. Creating food that was often associated with Molecular Gastronomy, the application of science to culinary practices and cooking phenomena.
He is best known for creating "culinary foam", Culinary foam consists of natural flavors mixed with a natural gelling agent. The mixture is placed in a whipped cream canister where the foam is then forced out with the help of nitrous oxide introducing minute bubbles that alter the texture of food.
“Someone asked him, what is creativity? And he replied, "Creativity is not copying". That was a huge turning point for him. From that moment on he went from being a simple cook to being a creator, he began to deconstruct recipes. His goal he said was “to take a dish that is well known and transforming all its ingredients, or part of them; then modifying the dish's texture, form and/or its temperature. The Deconstructed dish will preserve the original’s essence... but its appearance will be radically different from the original's.”
His foods are generated to astonish and enchant his guests but ultimately taste is always the goal. "Eating well is something you can do at home. The point about what we offer is that it is more than eating; it is an experience" Adria said. Adria tends to discount customers commentaries because his train of thought leads him down the path that the customer will be based on something they already know. He stated "If I like a good steak, you can serve that to me, and I'll enjoy it. But it will never be a once-in-a-lifetime experience. To create those experiences, you almost can't listen to the customer." Simply, Adria says he doesn't listen to customers, but his customers seem to be some of the most satisfied in the world.
El Bulli the restaurant closes for six month each year during which time, Adria travels for inspiration and performs experiments and perfects recipes all to reach his creative goals. His true challenge, he says, has been to “keep myself honest'”. He said he has already moved past the two big issues; wealth and fame, as he continues to pursue his mission of perfecting the art of giving pleasure through food.
Known as the creator of culinary foam.
Ferran Adria helped his restaurant El Bulli earn 3 Michelin stars, as well as ranked the best restaurant in the world by Restaurant magazine.
1992 National Gastronomy Prize for the best Chef de Cuisine to Ferran Adrià
Awarded by: National Academy of Gastronomy
2006 Award to Ferran Adrià in recognition of his contribution to the spreading of Spanish gastronomy in the world over the last 20 years
Awarded by: Spain Gourmetour
2009 'Augie' award (named for the French chef Auguste Escoffier), which honors him as best chef
Awardedby: The CIA
He wrote countless books containing the secrets of el Bulli which were printed by el Bulli's very own publishing house.
Endorses a top-selling brand of olive oil. Gives numerous lecture lectures, has a collection of kitchenware,, owns a brand of plates and cutlery (including a spoon with small holes in it so you can eat your cereal without drinking the milk). He has deals with Lavazza coffee, Pepsi, United Biscuits and Spain's biggest hotel chain.
Ferran Adria and his brother Albert's new line of products called Texturas that are designed to take home cooking to a much more spherified, jellied and foamy place.
El Bulli's Ferran Adrià on his Art of Food exhibition at Somerset House
lends his voice as a touchy costumer of a restaurant,
is updated and reprinted each month when the restaurant is open and runs through some 1,600 bins. It is compiled by Juli Soler, the restaurant’s co-owner, and his two sommeliers, Ferran Centelles and David Seijas.
How do you find something to partner 39 different courses that switch? Most ask the sommelier to make selections for them, though not every combination was successful.
El Bulli serves only dinner, has less than 50 available seats, with only one sitting. They are closed from October to March. Approximately 2,000 bookings every year, they receive over 400,000 applications. El Bulli begins taking reservations for the following year in mid-October which are usually filled the first day. E-mail: firstname.lastname@example.org or Fax: (34) 972 150 717. No phone calls.
Smart casual, most were dressed nicely many men in sport coats with a few with ties even fewer in jeans. Women were fashionably dressed, but comfortable.
how to make reservations
razer clam sushi with ginger spray
Rose of Beet with Mandarin & Almond Sherbet
Mango and Vanilla ice cream roll
Frozen Air of Parmesano with Muesli
In the beginning
El Bulli was known as a traditional French restaurant and relatively unknown, located in the small town of Roses.
It all began with Doctor Hans Schilling and his wife Marketta Czechoslovakian in origin but German by adoption, when they fell in love with the location and decided to buy a piece of land. They plans dated June 1961. The name chosen for their business was El Bulli, since the Schillings had some French bulldogs, a breed vernacularly known as "bulli".
1963 due to popularity as a scuba diving location they added a beach bar which became to be known as the "german bar".
The first restaurant developed In 1964, after a kitchen and a covered patio that doubled as a dining area, were built, a Grill-room was installed in El Bulli, which was run by Otto Müller until 1966. This was the first restaurant. From then on, various people were in charge, and served simple dishes.
Gradually more elaborate dished appeared on the menu, thanks to Doctor Schilling’s interest in gastronomy; used to go to the finest restaurants, from which he would absorbed ideas that were gradually adopted in the years to come.
ardia's personal sketches
Adria has been influenced greatly by the world, but the world has been even more influenced by Ferran Adria. He is most often associated with his molecular techniques; the magic of spherification though Adria and his team did not invent but improved upon, as well as his foams, and other edible marvels like papers, films, and airs. His contributions go far beyond those techniques, Adria, his brother and the el Bulli team brought the vision of unfettered purity to the world of gastronomy today. The synthesis of el Bulli cuisine opens so many new doors for today’s chef by allowing flavors and textures to freely intermingle and become more exotic. Adria has affected so many different aspects of today’s cuisine from non-melting ice cream to “naturally flavored foam bases".
"What is el Bulli?"
"el Bulli is a philosophy it is ethics, honesty, freedom, risk, sharing and memory and this philosophy has lasted for over 30 years at el Bulli. It is a language that travels and is spread across the world."
Now it is bigger than simply applying the technical part of making and supplying the food to the mouth of the paying customer it is more for the human value, if you think well you can cook well.
The four kits, called "Cuisine", "Patisserie", "Cocktail" and "Spherification" consist of four cans of textures measuring spoons for the additives, a complete recipe book with step by step images of the Adrià's techniques, ideas and advice to develop the recipes and three tools to be able to work with the textures.
Ferran wants to move towards a vision of el Bulli that is more expansive, and what is a better way to touch as many people as possible as the internet. He wishes to create an online encyclopedia only devoted to food, gastronomy and modern cooking, a site he already christened La Bullipedia. The virtual library will be exhaustive and will serve as an online resource for all things food related, teaching readers everything from the history of foods, the proper cooking techniques and recipe ideas.
Future for Ferran
2001 City of Hospitalet Prize for Humanity
2002 Cross of St. George of the Generalitat de Catalunya, and the Gold Medal for Services to Tourism 2003 “Catalan of the Year” from the daily newspaper El Periódico de Catalunya and the Barcelona City Council awarded him its City of Barcelona Prize.
2005, the Camilo José Cela University created the Ferran Adrià Chair.
2006, Adrià Lucky Strike Designer Award
2007 you were presented with an honorary doctorate by the University of Barcelona
2010 voted chef of the decade by The Restaurant Magazine,