What made elBulli worthy of three Michelin stars? And what is it about Ferran Adrià that makes him one of the best-regarded chefs in the world? A combination of imagination, hard work, provocation and innate creative talent, that resides in something as simple as not copying others.
Adrià’s cuisine exerts in the world of gastronomy a similar effect to that of the catwalk on prèt-â-porter or the Formula 1 on car racing. What is perfectly clear, in any case, is that elBulli’s cuisine was altogether something else and is based firmly on innovation and creativity.
Ferran Adrià’s signature cuisine has always been based on three main pillars: the use of seasonal, regional products; the use of an elaborate techniques, both professional and exquisite, grounded on the full knowledge of culinary bases; and deep investigation in which dishes are not only conceived but also acquire a raison d’être, not just mixing ingredients for the sake of it, but giving them a real meaning.
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Professor of International Business Administration at Wharton School, Guillén is is the Director of the Joseph H. Lauder Institute at the University of Pennsylvania.
Innovation & strategy. Expert in creative thinking, innovation and strategy, best selling author.