Word: ferran
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Dates: during 2000-2009
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...guarantee that headline chefs like Nobu Matsuhisa or David Bouley will be cooking dinner themselves rather than leaving the work to gifted minions. Master classes can show you how to produce espumas with studied nonchalance and learn the newest culinary techniques as they emerge from the fervid imagination of Ferran Adrià or Heston Blumenthal. What's more, says René Redzepi, trailblazing chef at Noma, Copenhagen's first two-star Michelin restaurant, the festivals put him and his colleagues in a gregarious mood, offering "potent inspiration and a time to get together and share ideas with fellow chefs...
...Golose (Jan. 27-30, 2008) in Milan, inaugurated by Italian food writer Paolo Marchi four years ago, has become the pre-eminent event for avant-garde chefs: Heston Blumenthal of the Fat Duck in Bray, England; Andoni Luis Aduriz of Mugaritz in Spain's Basque country and the ubiquitous Ferran Adrià of El Bulli in Spain have already confirmed. Carlo Cracco of Cracco-Peck is one of several daring Milanese chefs showcased at the fair, which will also offer workshops on bread, pizza and Italian patisserie. Top local restaurants offer special degustazione menus of both ultramodern and traditional Milanese...
...Indeed, they were worshiped by the 80 or so foodies able to lay down $5,000 a head for a round of tastebud-zapping dishes by Thomas Keller (the French Laundry in Napa Valley and Per Se in New York City), Heston Blumenthal (The Fat Duck in Berkshire, England), Ferran Adria (El Bulli, outside Barcelona) and Tetsuya Wakuda (Tetsuya's in Sydney). And by coming to Chicago, they paid tribute to the city's transformation from a steak-and-potatoes no-man's land into a world-class "hot spot for haute cuisine," as Adria observed over the weekend...
...Bulli may be the most fussed-over restaurant in the world, its 33-course meals the object of countless gastronomic pilgrimages, its 8,000 reservations per season snapped up in a single day, its edible foams and spheres part of the current culinary vocabulary. But since its famous chef, Ferran Adrià, was named a featured artist in this year's edition of Documenta, the provocative contemporary-art show held every five years in Kassel, Germany, El Bulli has become the focus of a lively debate about the aesthetic value of avant-garde cuisine. Suddenly art critics and foodies alike...
...aren't saying that cooking is a new art form," says Ruth Noack, Documenta's curator. "We're saying that Ferran Adrià shows artistic intelligence." That distinction is lost on Spanish artists, who feel underrepresented at Documenta and have long toiled in obscurity even as Spanish chefs became international superstars. Others complain that the move signals the banalization of Documenta. "Both Adrià's participation and contribution seem ridiculous to me," sniffed the great art critic Robert Hughes, adding that "food is food." Adrià counters that his critics don't understand what he does or his role in the art show...