Biography of Ferran Adrià

Surprise and provoke

May 14, 1962 Ferran Adrià Acosta was born on 14 May 1962 in L'Hospitalet de Llobregat, Catalonia (Spain). He began his career in the kitchen just eighteen, in 1980, when she works at "Hotel Playafels" from Castelldefels as a dishwasher: there, during breaks, the hotel's Chef teaches you to prepare some Catalan dishes. The next year is to carry out the job of Chef even during his military service, while in 1984 he joined "El Bulli", which becomes the chef 18 months later. Since then, kicks off one of the most extraordinary stories of the kitchen not seen, leading Ferran Adrià to be considered nowadays one of the best chefs in the world, and even, according to a list published by the "Time", one of the 100 most influential people in the world. The name of Adrià is associated with the so-called molecular gastronomy (invented in collaboration with the Englishman Heston Blumenthal in the early 1990s), through which he desires to create contrasts of colours, tastes and temperatures. Catalan chef's kitchen is made first of surprises and provocations. According to Ferran, the customer of "El Bulli" doesn't want to eat, but just try a new experience, full of humor and irony. Among the dishes offered, caramelised fish, game meat to cappuccino, baguettes at mojito, and a constant use of foams, made with a tool as simple as extraordinary: the siphon. The world goes crazy for this restaurant on the Costa Brava, has become a kind of temple, with two million people each year are put on a waiting list for the fifty seats available each night. "El Bulli", however, closes in 2011: the last service is carried out on 30 July. The restaurant only open in 2014, as Foundation: the Foundation bullies will be officially inaugurated in Cala Montjoi, and will involve, for its accomplishment, the universities of Columbia, Berkeley and Harvard, as well as the London School. Meanwhile Adrià will be dedicated to new and exciting culinary research in an effort to bring innovations and new proposals in international cuisine. Holder of three Michelin stars and first for three consecutive years in the ranking published by Restaurant (magazine), "Ferran Adrià (who used to hold open her own restaurant just a few months a year, to pursue, in the rest of the time, the workshop El Taller in Barcelona where they were experienced new dishes) during his career at published several books:" El Bulli 1983-1993 "(with Juli Soler and Albert Adrià) "El Bulli: el sabor del Mediterráneo", "Los secretos de El Bulli, El Bulli 1994-1997" (with Juli Soler and Albert Adrià), "Cocinar en 10 minutos con Ferran Adrià" el milenio con Arzak y Adrià, "Celebrar" (with Juan Mari Arzak), "El Bulli 1998-2002", "El Bulli 2003-2004", "El Bulli 2005", "Un dia en El Bulli (the latter four with Juli Soler and Albert Adrià) and" FOOD for thought THOUGHT for food. "

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