Ferran Adrià poses in front of ElBulli 2005-2011 photo by Scott Rudd
Ferran Adrià poses in front of ElBulli 2005-2011 photo by Scott Rudd

Ferran Adrià on Charlie Rose

elBulli chef talks over his gastronomic legacy as well as capturing the restaurant’s greatest years in print

He may have laid down seven years’ worth of innovative recipes into our new seven-volume set, yet we wish we could capture the essence of Ferran Adrià’s press appeal. As his US promotional tour draws to a close, the 51-year-old chef remains a remarkably attractive media personality.

 

Ferran and Charlie Rose
Ferran and Charlie Rose

Ferran appeared on the prime-time American talk show Charlie Rose earlier this week, talking over his gastronomic  legacy with the host, as well as the satisfaction he got from capturing the restaurant’s greatest years in print. As he pretty much always does, Rose got a great interview out of his subject.  US readers can watch the interview here.

 

Ferran (centre) with Andoni Aduriz of Mugaritz (left) and Grant Achatz of Alinea. Photo by Armando L. Sanchez, for the Chicago Tribune
Ferran (centre) with Andoni Aduriz of Mugaritz (left) and Grant Achatz of Alinea. Photo by Armando L. Sanchez, for the Chicago Tribune

The Chicago Tribune also put Adrià on the cover, alongside  Andoni Luis Aduriz of Mugaritz fame, and Grant Achatz, head chef of the city’s own Alinea restaurant. It might sound like a fortuitous line-up – both Spanish chefs were in town on promotional jaunt - yet Adrià himself very much approved of this grouping.

“These are two of the chefs I admire the most in the world,” he told the paper, “because each day they try to create their own style. It's very difficult, very difficult. What we did among all of us together at elBulli is be ethical, honest, share and take risks and have passion. They represent that as well.”

 

Ferran in Chicago
Ferran in Chicago

The Chicago Sun Times, meanwhile, reported Adrià’s hardline attitude towards celebrating successes. Despite the Michelin stars, he says they never partied, “Why?” the paper reports him as saying. “Because we weren’t thinking about today. We were thinking about tomorrow. And for us, it was a party to be able to be at elBulli. We didn’t need a celebration.”  

He expressed similar sentiments to crowds in Toronto, as Maclean’s magazine reports. When asked what advice he would give a young chef, the publication reports, in a lengthy feature, him responding: “Patience," lamenting that chefs want quick celebrity. "I’m not here for ego or money, but because I want the next generation to be better.”

Meanwhile, in a typically clear and precise post, one of our favourite online magazine sites, Slate, ran a great excerpt from the new elBulli book. Under the title “How Ferran Adrià Made Sure El Bulli Plated Perfect Dishes Every Time” Slate explains how the restaurant’s plasticine models enabled staff to serve such challenging dishes in a consistently uniform fashion.

 

elBulli's famous Plasticine plating guides
elBulli's famous Plasticine plating guides

And finally Fast Company magazine’s Co.Create site ran a major book feature and a dedicated video interview with Ferran. Ironically, it was during this frenetic press schedule, that the chef chose to consider the importance of down time. “elBulli Foundation is so successful because we allow ourselves time to reflect on our creativity,” he tells the site. Quite right. View the full video below, and, if you like what you see, consider our seven-volume set available here.