Bring back Adria AcostaFrom Barcelona to l’Hospitalet de Llobregat, to many, the best chef on the planet And if it is not the best for everyone, no one dares to argue that it is the most creative and revolutionary.
The son of a plasterer and hairdresser, he rejected trade studies for a life of summer hospitality adventure in coastal restaurants and dubious tapas bars. During his military service in the Cartagena Navy, he accepted a friend’s offer to join him as a ‘tweezer.elbuli’A prestigious restaurant he had never heard of until then and two decades later, he managed to become the best restaurant on five occasions.
How many Michelin stars does Ferran Adrià have?
A self-educated professional, work-obsessed, a common man not indulged in arrogance, slightly shy, affected by a slight stutter, with an educational profession and a constantly boiling brain. A chef whose results have been imitated or adapted around the world but who only opens his restaurant (closed definitively in July 2011) seven months a year, in the remote Girona cove. Montjoie de Rosesanointed with Three stars in the Michelin guide.
Ferran Adria and his contribution to gastronomy
Their recipes are developed by breaking all the rules A universe of tastes, textures and unusual sensationsPlay with combinations: raw-cooked, sweet-salty, hard-soft, cold-hot. Their skillful hands change the color, shape and consistency of food. Hot jellies, salty sherbets, futuristic cooking systems, improbable foams… every dish created by this kitchen genius has to be eaten in a certain way and every bite is a game. Being able to taste some of their creations results in an experience that leaves no one indifferent.
But to get that “gastronomic perfection”, Ferran spent many hours in his kitchen or in his laboratory, where he worked for five months off ‘Elbuli’ and where he invented cooking by playing with raw materials. According to him, “Using and respecting already known harmonies, changing the texture of the elements, as well as their shape and temperature.”
‘Elbuli’ closed in 2011
He is a tireless man and his imagination seems to know no bounds. Your head is like a pressure cooker, constantly boiling that you sometimes have to put on the brakes to gain perspective, like when, as we mentioned earlier, In 2011 ‘Elbuli’ decided to close Because the prestigious French chef Joël Robucho told him one day “you have to know when to change” and he thought it was time.
elBulli1846
He worked 18 hours a day, his waiters and cooks, who were single one day, started their families and far from retirement, he transformed his restaurant into a foundation with the motto ‘Freedom to Create’, turning his old kitchen . A laboratory that is bigger than it already is and is called ‘elBulli1846’, a place that is explained on its website, “a museum to reflect the knowledge, innovation and history of ‘elBulli’.”
Ferran never forgot where he came from or the humility that made him such an extraordinary being. He wears black because he’s tired of wearing a white jacket and has admitted on more than one occasion that if there was anything he’d rather be, if he wasn’t cooking, he’d be a footballer because his Passion for Barca It is immeasurable.
He never attended university, although he taught and did a course at Harvard University Four honorable reasons At the universities of Aberdeen (Scotland), Barcelona, Valencia and Montreal (Canada), he does not have a driver’s license and lives such a discreet and normal life that he does not worry about walking from one place to another. As he barely recognizes.
Where does Ferran Adria live?
He is located in his apartment Plaza de España in Barcelona And Creas’ hatHeadquarters ‘Bully Foundation’ And married since 2002 Isabel Perez BarceloMember of the aforesaid Foundation and his faithful squire. She accompanies him wherever he goes and acts as a translator as he only speaks Spanish and Catalan.
How many children does Ferran Adrià have?
They never had childrenBecause it was difficult to maintain a family balance in a job like his, and although both he and his wife had considered it at some point in their lives, their careers were stronger.
With austere taste, Ferran, who has produced dozens of encyclopedias called ‘Bulipedius’ While he explained many of the techniques that led him to establish himself as one of the best chefs of the century, he never boasted about what he had or didn’t have, and that is, without a doubt, one of the things that made him shine the brightest above his star.
