Bite Into A Starburst Sunrise!
While this looks like a spectacular image from outer space, it’s not a solar system, it’s food! Time to board Wednesday’s Bookmobile and celebrate the molecular wizardry of Chef Ferran Adria!
Chef Adria’s Molecular Magic!
One Chef created some of the world’s wildest food – and his restaurant was the most difficult reservation on the planet.
For years, Chef Adrià’s Spanish restaurant el Bulli was considered the world’s best – and every year, more than A MILLION foodies waited on a list for a chance at a reservation.
What was the big deal? Well, take a look at el Bulli’s “Langoustine with Quinoa” dish:
It’s almost impossible to describe what goes into a dish like this – in fact, there are multiple volumes of recipes and photos that take you inside this creative process – these books were released but el Bulli as a way to document their imagination in the kitchen:
Yes, this is “peanut ice cream covered with snow”…the molecular wizardry at el Bulli was unsurpassed….
Wednesday’s Bookmobile tells the story of aspiring culinary artists, vying for the opportunity to get a coveted apprenticeship there.
The Sorcerer’s Apprentices!
New York Time’s Spain correspondent Lisa Abend was given unprecedented access to Chef Adria and the el Bulli kitchen, and she offers an intimate glimpse of life as a “stagiaire” — a cook who agrees to work for almost nothing for a season as one of Chef Adrià’s apprentices.
This is a terrific inside look at the creation of molecular food, and what it means to be a “stagiaire” – a grueling job that gets you inside the kitchen, but you never get to taste the food!
That’s right – the Apprentices NEVER tastds the food they were preparing – it’s just one of the many fascinating insights into working at el Bulli – but it was also one of the most coveted jobs in the world…this book is a terrific inside look at life in a kitchen, where even in the best restaurant in the world, the job is a mix of the monotonous and the magic…
Ultimately, Chef Adria closed the restaurant, but announced an opening date for elBulli 1846, his ambitious “exhibition lab” taking over the former elBulli restaurant space in Cala Montjoi, Catalonia. “We have passed through some struggles to get all the permissions,” Adrià says. “But now it’s all set.” elBulli 1846 will officially start its work February 2020.
If you love books about food, this memoir is for you…and an apprenticeship at el Bulli was the ticket to success for many Chefs, including Carles Abelian, who worked for Chef Adria for 9 years and now has his own Michelin-starred restaurant in Barcelona!
My wife Alex and I had the chance to eat at Comerc24, and it was a meal full of magical surprises like this:
To get the recipe for this magical Monkfish dish, and to see our entire meal, read my story here:
And el Bulli’s molecular gastronomy has inspired chefs all over the world, including David Chang at New York’s Momofuku:
Read about Momofuku’s amazing food, and the inspiration behind it, by clicking on my story here:
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