Ferran Adrià our catalan chef

Ferran Adrià our catalan chef

By Dolors Marí

When we think about Ferran Adrià, we wonder if he is a chef, an artist or even a researcher.

Ferran Adrià has revolutionized the culinary world with his food deconstruction techniques.

Ferran Adrià Acosta is a Catalan chef born on May 14, 1962 in L'Hospitalet de Llobregat (Barcelona, Catalonia). He was the head chef of the El Bulli restaurant in Roses on the Costa Brava and is considered one of the best chefs in the world.

Ferran Adrià began his culinary career in 1980 during his stint as a dishwasher at the Hotel Playafels, in the town of Castelldefels. At the age of 22, Adrià joined the kitchen staff of El Bulli as a line cook. Eighteen months later he became the head chef.

In 1994, Ferran Adrià and Juli Soler (his partner) sold 20% of their business. This event became a turning point for El Bulli, the money was used to finance an expansion of the kitchen with a creative experimentation.

Adrià has referred to his cooking as deconstructivist. He defines the term as 'Taking a dish that is well known and transforming all its ingredients, or part of them; then modifying the dish's texture, form and/or its temperature. Deconstructed, such a dish will preserve its essence... but its appearance will be radically different from the original's.' His stated goal is to "provide unexpected contrasts of flavour, temperature and texture. Nothing is what it seems. The idea is to provoke, surprise and delight the diner."

El Bulli had 3 Michelin stars and was one of the best restaurants in the world.

Adrià is the author of several cookbooks, courses and all kind of projects related to art, creativity and cooking.

The criticism has split top chefs into pro- and anti-Adrià camps.

German food writer, Jörg Zipprick, accused Adrià of more or less poisoning his customers with the additives he uses in his cuisine and said that Adrià's menu should carry health warnings: "These colorants, gelling agents, emulsifiers, acidifiers and taste enhancers that Adrià has introduced massively into his dishes to obtain extraordinary textures, tastes and sensations do not have a neutral impact on health".

Ferran Adrià, and his brother Albert Adrià have a range of products called Texturas. The products include the Sferificación, Gelificación, Emulsificación, Espesantes and Surprises lines are the result of a rigorous process of selection and experimentation.

Who could resist a dinner invitation by such a famous chef?