The film, directed by Veronica Escuer and journalist Cristina Jolonch, gives voice to the chefs who broke the rules and created a new language in the kitchen, universal today | premieres May 25 at the Academy of Motion Picture Arts and Sciences from Spain
“The cooks believed we could change the world and we have done”. It is a reflection of Joan Roca collecting documentary Snacks, snacks from a revolution, led by the gastronomic journalist Cristina Jolonch and creator of the festival Film & Cook Veronica Escuer, in which great figures of the Spanish culinary forefront as the chef of El Celler de Can Roca remember how they were able to infect the world his passion for cooking from reinvent absolute freedom and create a new language today is universal.
“I have not seen any major restaurant in the world that does not use techniques elBulli,” says the chef Paco Perez Miramar. A transverse and global influence has injected desire to improve the chefs – “all want to be number one in the world” Quique Dacosta- supports them and has brought a new challenge: finding the balance between influence and own label. Angel Leon admits that “it is difficult to have head when you create and not show flashes of your peers”. “It’s a world where continually copy” adds Dani Garcia and in which it competes.
The documentary, which will be presented next Monday May 25 in Madrid at the Academy of Motion Picture Arts and Sciences of Spain, according to its authors note gives voice to the “magic brigade” of Spanish art, a “great figures the same discipline to agree a time and a place and get breaking barriers as has happened with artists, writers, sportsmen “. In addition to Garcia, Leon Perez or Rock, the film captures the impressions of Juan Mari Arzak, Martin Berasategui, Andoni Luis Aduriz, Carme Ruscalleda, Pedro Subijana, Quique Dacosta, Eneko Atxa, Albert Adrià and Josean Alija.
The chefs remember the applause from critics and audiences were not always on the side of the cutting edge because it was difficult to get break established barriers. “I spoke people Ferran (Adria) and got bad,” said Juan Mari Arzak. And it is that neither the chef of elBulli own genius expected erected in the kitchen of a new era that ended up being: “No dreamed get where we come” reminds Adrià.
ElBulli footprint is so decisive in world cuisine chefs that many other countries have learned from the Spanish technical and stylistic revolution, as the US Grant Achatz, the Brazilian Alex Atala, the Peruvian Gastón Acurio and Italian Massimo Bottura. The oyster Francescana chef remembers precisely how he learned in Cala Montjoi “you can convey emotion through a sardine or a piece of Parmesan. With the humblest elements of the kitchen, the heroes of the working class”.
Because it was not always so. The film’s influence academic Nouvelle Cuisine in these chefs is addressed, seeking the New Basque Cuisine and why the Bulli finished breaking the old rules.
And, either to enhance an ingredient or rescue a humble element, the last will of the avant-garde cuisine is seeking and sápida sensory experience, encouragement after beauty. “The worst in a dining experience is indifference. I prefer that people angry, “says Andoni Luis Aduriz. “The revolution is made” head of Joan Roca.
Snacks, snacks exhibit a revolution following its premiere at film festivals around the country.