A museum in New York hosts 580 drawings and notes on dishes or menus | Cook says 1846 will El Bulli dinner one month a year and that will leave diners come out of a draw.
Between hammering and noise of drills, Ferran Adrià wander what will be the first exhibition of his drawings. Yes: the chef of the stars also drawn. “The quality of the line is not important. With this sketch-notes, a pencil, I was watching a plate. It’s what we call mental palate.”
In fact, the exhibit “Creativity Notes” entitled. Two days before the opening-today-is almost all set in the Soho building in Manhattan, which houses the The Drawing Center, considered the most relevant drawing gallery world.
In the center of the room, a photographic reproduction, life-size, of your file in Barcelona Carme Street. Hence they have left their 580 papers, which will be on display until 28 February, and in expressing ideas about dishes or menus, suggestions or concocted reflected intuitions. “This is an exhibition about our creative process.”
More Walking, Adrià talks. Rather than talking, thinking aloud. At the ritual greeting of these Antarctic days in New York – “does freezing cold,” they would say-great-grandmothers, a replica shrugged: “I do not worry about things I can not do anything.
Faced with framed pieces, makes comments like this: “The important thing is to understand the tomato, not tomato.” Or, “When the man was able to separate the white from the yolk, or just use the egg?”.
These drawings allow you to sort and visualize their ideas about the evolution of the kitchen, a difficult archeology for lack of evidence in this area of the beginnings of mankind.
In this skateboarding, building a waiting Bullipedia take them five to six years and with which expected to contribute online to better understand the eating thing. This task has a local factory Mèxic old street in the Catalan capital. From “in a couple of months there will be 70 to 80” people working.
But this effort finds its purpose in what he describes as the essential element of El Bulli and who have been engaged two years. It is an illustrated panel, already hanging on these walls, entitled “Map of Gourmet reproduction process.” Yesterday was presented. The de l’Hospitalet indicates that this is “the decoding of the genome of the kitchen” and its importance lies in paving the way for spreading techniques, products or ingredients from the online network. The art of the technology must be differentiated.
You have to clarify the origin of everything, and especially for this exhibition, stood at the snack bar by the Montjoi cove.
Amid both drawing and dishes with mold plasticine, which is the next step of experimentation pencil, a model appears in 3-D. In this white piece last of the famous restaurant and the future, that place that combine laboratory museum connects. “As was the waist to the beast, with this (exposure) in the middle, holding.
Adrià says its opening has been delayed to 2015. “I will not run,” he says. I called as El Bulli 1846, by the total number of dishes invented during restorative stage. This exhibition will travel to other U.S. cities, is accompanied by a 90-minute film by that name, 1846.
The new headquarters will have <MD+> 4,500 m 2 will have a campus, have a creative team of 40 people for a month a year offer dinner. “Yes-points-just a month is easy to understand is like a doctor who devotes 70% to consultation and 30% to research and says:..’ll Save from 90% research and 10% query “. The tables will be drawn 50% online and the other half will be for his philanthropic foundation.
Leading exposure assembly, Brett Littman, executive director of The Drawing Center. “The credit here, he had the genius of this exhibition, is what has brought order into my scraps of paper,” says the chef.
Littman Remember it all started in June 2010, the night he dined at El Bulli with his wife and another couple. Your friend is curator of Guggenheim. He calls it extraordinary experience: 37 plates, six hours and a half on the table.
Finally bought the book A Day at El Bulli. In his mind it was recorded the reproduced drawings. Once in New York, in early 2011, in an article for The New Yorker dedicated to desserts, discovered that Albert Adrià, his brother, he explained that he explained with pictures. “I understood that it was their lingua franca.”
Had the idea to send a letter and tell the cook the opportunity to do something. After certifying the prestige of Littman, Adrià replied via e-mail. In March 2011 met in New York and in June of that year, he returned to Barcelona Littman and discovered “treasure” hosted Carme street in Barcelona city.
“Not that Ferran is a cartoonist-holds responsible for the gallery, he is a chef. But as chef uses drawing as a creative way to start discussions, so we call notes creativity and not drawings of food. Their drawings are not extraordinary, but drawn as think.
A Littman was surprised by one thing found in each of the meetings. “Adrià always sat talking put the pen and paper on the table. And always made drawings or diagrams.”
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EXECUTIVE CHAUFFEUR BARCELONA 