Word: ferran
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...Spain's current reputation for culinary invention, the Spanish team took the most radical approach. Chef Angel Palacios emptied eggshells, then filled them with spherified scallop coral made to look like yolks and gelatinized algae broth with the slippery, translucent appearance of albumen. "We wanted to pay tribute to Ferran," said coach Paco Roncero in reference to famed molecular chef Ferran Adrià. "And we also wanted something transparent to show off the scallops...
...reputation for culinary invention, the Spanish team took the most radical approach. Chef Angel Palacios hollowed out whole eggshells, then filled them with spherified scallop coral, made to look like yolks, and gelatinized algae broth that had the slippery, translucent appearance of albumen. "We wanted to pay tribute to Ferran," said coach Paco Roncero in reference to famed molecular gastronomy chef Ferran Adrià. "And we also wanted something transparent to show off the scallops...
...grave air of a medieval disputation, one of those deep discussions in which 13th-century theologians debated the finer points of monotheism. In a highly anticipated panel discussion earlier this week at the international culinary conference Madrid Fusion, Ferran Adrià, Heston Blumenthal, and Andoni Luis Aduriz took on the pressing question of whether molecular gastronomy is for real. Considering that the three chefs are widely considered to be the leading practitioners of molecular gastronomy, it came as something of an ontological relief to learn that it - and thus they - do exist...
...slipped me a CD. On its front were the words Bon Nadal, Catalan for "Merry Christmas." I had commissioned TIME's first piece on Adria back in 2000 and we'd become friends after being seated together at the gala dinner for the TIME 100 of 2004, of which Ferran was one. Since then, Ferran Adria has become an even more popular and influential global cultural figure. He has been hailed as an artist at Germany's prestigious Documenta arts festival in Kassel, and at Harvard he was rubbing elbows with some of the world's leading scientists. (On Wednesday...
...Ferran's eyes almost twinkled when he passed the CD to me. He said it was a secret, and I was sworn to keep it all in confidence. Its contents are an outline for his next big project, which could well expand the intellectual and artistic boundaries of his culinary empire. But I think I've said too much. And before I knew it, the dinner was over and everyone was kissing each other farewell on both cheeks - before I had an opportunity to ask if Ferran could put in a word for me when I next e-mail...