Word: adria
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...code for free. David Neeleman's jetBlue airline (January) just celebrated its first birthday, took delivery of its 11th new Airbus 320 and prompted U.S. regulators to coin the term jetBlue effect, which occurs when the upstart enters a market and fares plunge. And the edgy Catalan chef Ferran Adria (November) got his own cooking show on Spanish TV. Of course, some of our rebels have had problems. Joseph Park, founder of the defiantly free U.S. delivery service Kozmo (September), had to impose a $2 fee on small orders to make ends meet. And Steve Stanford's Icebox.com (September), which...
...prompted the Transportation Department to coin the term "jetBlue effect," which occurs when the upstart enters a market and fares dramatically drop. Richmond McCoy, whose real estate company UrbanAmerica (October) invests in impoverished areas, landed a $75 million credit line from Citigroup. And the edgy Catalan chef Ferran Adria (November) got his own cooking show on Spanish...
...singles match, Sun Devil Adria Engel, ranked No. 45 nationally, just edged Ghazal 7-5 in the first set. But Ghazal succumbed 6-0 in the second set as Engel improved to 5-2 individually...
...Adria's recipe for innovation, he says, is "cold and methodical." Adria starts with "information, information, information"--garnered by traveling, tasting and above all reading. He has an extensive gastronomic library installed in his new "laboratory workshop" in nearby Barcelona, and claims to have memorized thousands of tastes on his "psychological palate." He says, "What I hate most is monotony." He doesn't have to worry. Says superstar chef Paul Bocuse: "He's doing the most exciting things in our profession today...
...with the very idea of food--how it is prepared, packaged, filigreed, tricked up, dramatized. They know we must not only have our daily bread but also be able to make it novel--or nouvelle. And innovation can encompass cuisines haute and bas. The motto of chef Ferran Adria is a simple but lofty "creation means not copying others." And that means bone marrow crowned with caviar as well as tagliatelle made of strips of jellied consomme. Then there are the workaday renovations: the store-bought zest that transforms the meat loaf, the iced tea in a bottle...