i,foundation,barcelona,Over forty professionals from different disciplines work under the command of Ferran Adrià in the new El Bulli Lab, Barcelona | Next week will begin the works of El Bulli 1846, in Cala Montjoi, which will host a group of creative
El Bulli Foundation space
It really disturbing planted amid the large open room El Bulli Lab, the new operations center Ferran Adrià in Mèxic street in Barcelona. Only his voice is heard, while over forty professionals in different disciplines work in silence in front of their computers. Prepare the duties that have been commissioned in the morning and to be delivered at the end of the day to Eugeni de Diego, director of content. Not Matrix, but could appear so. “This is work in progress,” recalls the chef, who explains that everything changes as one thing leads them to the other.
The space now occupied El Bulli Lab, one of the two legs of El Bulli Foundation (the other is El Bulli 1846, to be located in the Montjoi cove where the works start anymore), will consist of exhibition spaces in which there various workshops. The entire project of the foundation, which has Telefónica as a technology partner, is so ambitious that requires about 8,000 m <MD +> 2. Therefore, if finally could not be built Roses entire space projected arises Adrià place in Barcelona the weight of the project of the foundation, in the same building Serrahima which now occupies one floor. It would be five floors of 1,500 square meters each, which estimates that could be ready in 2019 or 2020 and would not rule out buying.
But it is no longer future. El Bulli Lab is already creating many of the contents of this culinary encyclopedia of knowledge that will be the Bullipedia, a platform with different formats. The team, which will grow – “Meet able to take four groups of fifty people, and the dream would be that all of them were scholarship,” explains Adrià- not working on one level, but several. Always looking for the tied to the kitchen and creativity towards knowledge. “Eating knowledge to nurture creativity” is a phrase that the chef is repeated throughout the conversation. Right now, each team member collects information about what is asked, it does not always have to do with their specialty. Half the team is on staff, the other twenty are grantees or volunteers.
Diego Rey, Argentine artist, now seeking information about the tools linked to the relationship between the service and the diner; Sandra Lozano, an expert historian in the Bronze Age, prepares a tab on the relationship between kitchen and religion throughout history. Still not deepen, has it. “What we are looking Adrià is the look from different disciplines,” King explains.
The cuisine is the thread, but what they expect dissecting want beyond the limits of what is edible and create a methodology useful study for other areas. In this methodology, applicable to different companies and worlds, they call Sapiens. “It is an intellectual software, so that through the processes discussed you can become your own guru,” says Adrià. It is, somehow, a form of audited. The exhibition entitled Auditing the creative process that is about to close its doors at the Madrid headquarters of Telefónica, and will travel to various countries -the July 15 will be in Lima, has a lot to do with that methodology. moment at which they are already decoding design in Elisava and on which ESADE explore how far it is applicable to companies.
The development of a vast encyclopedia of culinary knowledge, this great platform that is Bullipedia aims to change the way you approach the knowledge. They want to break the mold and create new classifications when talking about cooking to understand better what is working and have easy access to a vast and interconnected information. “We did not invent anything, do ordain what already exists,” says Adrià.
For the chef, the order (and also the chronograph order) has always been an obsession. Now speaking of closets and drawers under the umbrella imagined that Sapiens methodology. In El Bulli Lab collaborate with culinary schools, with the University of Barcelona or those figures who called angels, as is the case team Andoni Luis Aduriz, chef of the restaurant Mugaritz in San Sebastian, which together with the Basque Culinary Center coordinates the contents of history. There is also another category of angels in the field of economic contribution, as Lavazza.
The work is organized into different headings, and a large kitchen. “As in El Bulli itself, where he also worked with order and concentration.” But what is not eaten cooked. They are documents and documents. They are printed and are deposited on shelves or in cabinets. Its contents will be available in other formats. Are beginning to take shape books, apps, websites or master’s degrees. There are also tables on which were deposited utensils for table service, an area where they are busy these days.
There are no walls in the great room. Only aisles formed by thin panels full of concept maps that house the subjects in which they are immersed polystyrene. “Is the principle yet,” said Eugeni de Diego, who says that every day enjoy as scouts advancing towards the direction indicated by the Adrià himself. “You open a door open behind her nine”.
It is complex to summarize the categories. as those organized. In brief summary, one can say that from four processes (creation, reproduction, how to sell and how the experience is lived, always with the guest starring), these items are organized to sort the information they generate. They speak of processed products, unprocessed preprocessing tool, conservation, for tasting, for service and for emplatado; technical / technology preprocessing and processing techniques for tasting; intermediate elaborations, beverages and final preparations.
Gabriel Barta is the right hand of Eugeni de Diego. His case is different from the latter, as of Lluís Garcia, CEO of El Bulli Foundation, or David Lopez, head of new technologies, which were part of the team of El Bulli. Barta had a parking officer professor at the hotel school of Cambrils, where he lives, and where now moves every day. Do not hesitate to leave his job when the opportunity arose. “I feel we are making history and that will change the way we understand the kitchen. For people who carries a lifetime with a similar knowledge will be difficult conversion, but will be useful for new generations of cooks. We has ever said Adrià, we will be the first to understand what we are doing in the kitchen, because sometimes the chefs work without really knowing why many things. ” They know it is not easy to imagine the finished work. So remember insist they are still laying the foundation of what will someday, presumably, is to be a kind of cathedral of culinary knowledge; a paradigm shift in the kitchen and a new language (they are developing a culinary lexicon) and a new path for education.
The idea is that contained in the working start being available before summer. “But I have no hurry”. Adrià knows to go on the fly, also regarding the obstacles that may arise along the way. Confess you ordered three times the remodeling project of the space occupied El Bulli in Montjoi Creek, which for now can only build 20 percent of what was planned.
The Espai Serrahima, with its five floors can accommodate from exhibition areas up files and other content of the project. In Cala Montjoi be a creative workshop and cook, but not always and for everyone, but for specific and experimental groups. “It will be a space with ideas to create,” says Adrià. Now it is developing a methodology; but both El Bulli and El Bulli Lab 1846 is created “.
In the space already working like ants scrutinizing what until now was classified with terms like ingredients, products or elaborations, various projects announced shortly Adria also gestated. Including work on food and health for families, with the help of a major international entertainment company. They apply the methodology Sapiens several companies, including one of the new members a luxury brand. Your personal business, captained by his brother Albert, will be developed in the former workshop of El Bulli in Portaferrissa. “Profits generated in El Bulli Foundation will be reinvested here. This is a foundation and we must distinguish”.
His former partner in El Bulli, Juli Soler, is represented by his daughter Rita Soler, director of human resources and operations. The Espai Serrahima could end up accepting the bulk of this mammoth project that develops hand Adrià Telefonica. “It’s bigger than the MACBA, remember Ferran Adrià. When not traveling, the cook practically lives in that huge room, where, he insists, knowledge is eaten to nurture creativity.