Ferran Adrià
Ferran Adriá was born in May 14th, 1962 in Barcelona, Spain. Originally, Ferran was enrolled in the Instituto Verge de la Merci¨ to study business administration at the age of 14, but dropped out at the age of 18 out of boredom. In the beginning of his Culinary career, Ferran worked as a dishwasher in the 1980’s at a French restaurant in the Hotel Playafels to raise money to go on a vacation to the Mediterranean island of Ibiza. During his time in the French restaurant, Ferran learned the traditional Culinary skills from a book, El Practico before working at the Club Cala Lena for a few months when he made it to Ibiza. Eventually, Ferran worked as a part of the cooking staff during his military service, and moved back to Barcelona where he settled on working at the Finisterre as an assistant chef until he tried out for El Bulli in 1983, and worked his way up to becoming head chef, and eventually using Molecular Gastronomy in El Bulli.
Two of the products in molecular gastronomy that Ferran Adriá created are honey handkerchiefs(left), and “Culinary foam.”(right)
Ferran Adriá is one of the three famous chefs that are associated with molecular gastronomy, and has taken part in certain debates that argue about the use of molecular gastronomy on today’s restaurants, and even homes. In 2009, The three famous chefs associated with molecular gastronomy, Ferran Adriá, Heston Blumenthal, and Andoni Luis Aduriz, discussed the innovations of Molecular Gastronomy in the Madrid Fusion. In the three chefs’ defense, science was already heavily involved in traditional Culinary before Molecular Gastronomy came into the picture. As Ferran pointed out, bakers search for the best flour and yeast, as well as the best oven; that was science whether others believed it or not. As Blumenthal pointed out, sugar- sucrose- is a highly common ingredient, and it too is processed, yet others are thrown off when maltodextrin powder is thrown into the equation despite that it’s made from starch. In all of this, Ferran urged the audience to chill out, and stated in his defense, “If we keep seeing science and cooking as two Martians coming at each other with test tubes, we all lose,” he argued. “We have to normalize the relationship between them.”
Since El Bulli has grown in popularity when molecular gastronomy was brought into its menu, it has booked reservations in the hundreds. However, Ferran frequently closes down his restaurant, around every three months or so, in order to come up with new recipes and collaborate with his employees. The reason for this is because he wants to avoid copying recipes, and initially prefers to improve and expand his vast recipes.
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