so ferran adria came to the harold washington library for a book signing & lecture.
i am so glad that i got to listen to this visionary speak.
he was the head chef of el Bulli, in roses, spain.
do some research (wiki) but this place was sick. 2 million requests per year, and they only served 8,000 meals. they didn't have a a la carte menu, only tasting. most years it actually lost money, the general operating fund coming from book sales & lecture fees. absolutely amazing.
chef adria was introduced by grant achatz, of alinea in chicago, another super important, famous, and respected haute cuisine restaurant in the nation / world.
he was hilarious. brilliant. had a translator. i am obsessed.
quit moving!
ah! anyways it was voted the number one restaurant by restaurant magazine a record 5 times. had three michelin stars. the restaurant closed earlier this summer, but it is going to reopen as a creative center. so amazing.
this is the book i bought & got signed. incredible!
the back cover!
his signature:
the cookbook he was promoting (and the only el Bulli cookbook)
the concept of the cookbook is that they showed what they made at the restaurant, but instead of a 70 - 80 serving size, they reduced it to two servings.
back cover. my friend got this one signed
'food for thought - thought for food' a book i bought at my museum years ago about the concept of el Bulli & everything chef adria does.
sample menu from 2008. changes daily.
a chronological chart of what adria & el bulli have been doing since 1983. split into the following categories: organization & philosophy, products, technology, and preparations.
this dude is seriously talented.
