Catalonia fascinates. The Catalonians enthrall.
Barcelona, capital of Catalonia, is a colourful and vibrant city with a wide variety of attractions and activities to cater to every passion and interest. Similarly, the region of Catalonia.
But it is its people, so steadfast in upholding their heritage, whom I find to be most attractive and charming.
Catalan, the native language, is still taught at school. The region boasts of its own cuisine and there are restaurants at practically every street corner specialising in Catalan dishes. Every weekend, Catalonians don their national costumes and dance the Sardana, their national folk dance, in public parks and squares.
Of course, Catalonia has many citizens it can and should be proud of. Consider Gaudi and Bofill, Dali and Miro, Calders and Pedrolo, Albeniz and Cugat, Montserrat and Carreras, Hernandez and Puyol, and many other contemporaries whose names have filled the pages of the International Who's Who.
Today, I would like to focus my attention and yours on just one person - Ferran Adria. He is a world renown Catalan chef who has topped the European Restaurant Ranking and has often been referred to as the 'Salvador Dali of the kitchen'.
At the age of 18, Adria left school out of boredom and started his career as a dishwasher at the Hotel Playafels in Castelldefels, Catalonia. Then, he became a cook in the army. At 22, he was a line cook or apprentice at El Bulli (Costa Brava, Catalonia). He was later promoted to be its Head Chef.
Under Adria's direction, El Bulli has been awarded 3 Michelin Stars. In 2002, it took 2nd place in "Restaurant Top 50' - the authoritative listing of the world's top restaurants. Then in 2006, it displaced The Fat Duck in England to win the coveted 1st position. El Bulli continued to remain in this top position in 2007 and 2008.
El Bulli closes for six months every year in order for Adria to travel out of Spain, in search of new inspiration and ideas with which to tantalise and beguile his guests. He also spends much of his time in his 'laboratory workshop' near Barcelona where he experiments with new tastes and techniques.
Known as a practitioner of 'molecular gastronomy', Adria is also famous for his creation, the 'culinary foam' and his impressive 30-course gourmet menu; and won adulations from food critics and fellow chefs for his 'deconstructivist' cooking style. He has also authored several cookbooks including A Day at El Bulli, El Bulli 2003-2004 and Cocinar en Casa (Cooking at Home).
Superstar chef Paul Bocuse says this of Adria - "he's doing the most exciting things in our profession today." Time 100 described Adria as a "constantly moving impresario of gastronomic innovation".
Chef Ferran Adria's philosophy is best summed up in his own candid quote - "the ideal customer doesn't come to El Bulli to eat but to have an experience."
His story is as fascinating as the place where he belongs.
Barcelona, capital of Catalonia, is a colourful and vibrant city with a wide variety of attractions and activities to cater to every passion and interest. Similarly, the region of Catalonia.
But it is its people, so steadfast in upholding their heritage, whom I find to be most attractive and charming.
Catalan, the native language, is still taught at school. The region boasts of its own cuisine and there are restaurants at practically every street corner specialising in Catalan dishes. Every weekend, Catalonians don their national costumes and dance the Sardana, their national folk dance, in public parks and squares.
Of course, Catalonia has many citizens it can and should be proud of. Consider Gaudi and Bofill, Dali and Miro, Calders and Pedrolo, Albeniz and Cugat, Montserrat and Carreras, Hernandez and Puyol, and many other contemporaries whose names have filled the pages of the International Who's Who.
Today, I would like to focus my attention and yours on just one person - Ferran Adria. He is a world renown Catalan chef who has topped the European Restaurant Ranking and has often been referred to as the 'Salvador Dali of the kitchen'.
At the age of 18, Adria left school out of boredom and started his career as a dishwasher at the Hotel Playafels in Castelldefels, Catalonia. Then, he became a cook in the army. At 22, he was a line cook or apprentice at El Bulli (Costa Brava, Catalonia). He was later promoted to be its Head Chef.
Under Adria's direction, El Bulli has been awarded 3 Michelin Stars. In 2002, it took 2nd place in "Restaurant Top 50' - the authoritative listing of the world's top restaurants. Then in 2006, it displaced The Fat Duck in England to win the coveted 1st position. El Bulli continued to remain in this top position in 2007 and 2008.
El Bulli closes for six months every year in order for Adria to travel out of Spain, in search of new inspiration and ideas with which to tantalise and beguile his guests. He also spends much of his time in his 'laboratory workshop' near Barcelona where he experiments with new tastes and techniques.
 |
| A molecular creation |
Superstar chef Paul Bocuse says this of Adria - "he's doing the most exciting things in our profession today." Time 100 described Adria as a "constantly moving impresario of gastronomic innovation".
Chef Ferran Adria's philosophy is best summed up in his own candid quote - "the ideal customer doesn't come to El Bulli to eat but to have an experience."
His story is as fascinating as the place where he belongs.
No comments:
Post a Comment