Ferran Adrià
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| Ferran Adrià | |
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| Born | May 14, 1962 Barcelona, Spain |
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Ferran Adrià Acosta is a chef born on May 14, 1962 in L'Hospitalet de Llobregat, Catalonia, Spain. He is the famed head chef of 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.
Ferran Adrià began his culinary career in 1980 during his stint as a dishwasher at the Hotel Playafels, in the town of Castelldefels (Catalonia). 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 from April to October. 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 whipped cream maker equipped with N2O cartridges). Adrià's foam creations include foamed espresso (Èspesso), foamed mushroom and foamed beetroot.
El Bulli has 3 Michelin stars and is regarded as one of the best restaurants in the Western 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 and 2008.
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[edit] Publications
- 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
