Ferran Adriá and Saborea Greco
The day before yesterday, on Saturday, May 31, I had the great opportunity to attend the master lecture by Ferran Adriá gave, within the framework of SABOREA GRECO, the gastronomic program of the IV Centenary of El Greco.
The chef Pepe Rodriguez, The Michelin star of his restaurant El Bohío and presenter of the television contest “Master Chef”, gave way to the master, whom he defined as the Chef who revolutionized the kitchens of the world, the one who did things never seen before and who has been called Picasso and Dalí of the kitchens, and why not, says Pepe, he could also be described as the ”El Greco” of Gastronomy.
Ferran tells us in detail how, after closing the Bulli, he announces that he wants to have a sabbatical for a few years, but not a sabbatical at all. The great Chef is a creative machine, his mind cannot stop. Questions “boil” in it, thousands of ideas “cook” in it, and projects are born, which he is going to set in motion with the creation of the Bulli Foundation.
Ferran Adriá he wonders: What is the kitchen? What is cooking? When was cooking born? He goes beyond that, he wants to make an evolutionary analysis of the history of Gastronomy, to investigate its history. Because in just a few years the culinary techniques invented in Spain have been many more than those invented in the last 150 years in the whole world ... a revolution? where are we heading? where are the roots of our cuisine? ... there are a thousand questions that arise. He also asks what is the difference between technique, science and technology. In a world where everything is advancing so fast and the focus is on new technologies, Ferran wants to get to the bottom of it all, and apply it to gastronomy and the Internet. His dream, in his own words, would be: “that information and knowledge is ordered and everything is easier for the user”.
I'm reading my own post, and it's all a bit confusing, but I have limited myself to transcribe part of his own words, but weren't all his dishes complicated, innovative, complex, ingenious, incredible? So I leave you the link to his website so that you can complete the vision and understanding of these projects: http://www.elbullifoundation.org
And if you want to see part of the talk, we have posted a video of our recording on our Facebook page: https://www.facebook.com/photo.php?v=1509884135899684
I end my post by thanking Ferran Adrià by share with we their ideas and concerns and to the El Greco Foundation 2014 for organizing and inviting us.
Mireia Alum
Director Culinary Spain
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