Word: bullyings
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...there is probably no creative force today who takes Pound's dictum more seriously than Spanish chef Ferran Adrià. After two decades spent revolutionizing modern cuisine, he and his business partner Juli Soler astonished the culinary world in January by announcing that they would close their restaurant El Bulli for a two-year period of reflection in 2012 and reopen in a new format. Now Adrià has detailed to TIME his plans to reinvent what many consider the most influential restaurant in the world. "In the 25-year history of El Bulli, there have been five moments...
...wooden beams of a renovated dockside warehouse and its mildly ramshackle appearance belies two Michelin stars, as well as the fact that it was named third best restaurant in the world on the prestigious annual list put out by Restaurant magazine. (No. 1 is Ferran Adria's El Bulli in Spain and No. 2 is Heston Blumenthal's Fat Duck in Britain.) The animal skin rugs thrown over the back of the chairs and the bleached wood remind you that this is ground zero for the new Nordic cuisine, in which a traditional focus on pickling, shellfish...
...pods on the plate and calling it nouvelle cuisine was a good idea. That might account for why the trio sounded ever so slightly defensive as they protected the role of science in their kitchens. Brandishing a loaf of bread like an amulet, Adrià, chef of el Bulli restaurant in Spain (judged the best restaurant in the world a record four times by Restaurant magazine), located the root of the problem in a kind of public ignorance. "Today, you've got bakers working to find the best flour, the best yeast, the best oven. This is science, pure...
...Read a TIME postcard from el Bulli...
Adria began his presentation with a brief film that offered a visual approximation of the experience of dining at El Bulli, and then, as his friend, Harvard microbiology professor Roberto Kolter translated, the Catalan chef launched into an entertaining and impressive discussion of the science of his cuisine. He focused on his discovery of new textures - particularly the magical uses of hydrocolloids and liquid nitrogen to give foods shapes they'd never assume without the intervention of innovative physics. The crowd exhaled collective "aaaahs" as if they could almost taste the bejeweled concoctions being assembled on video before them - perfect...