Ferran Adrià maintains that the culinary talent can be abstracted and transmit to other disciplines
Who asks what Ferran Adrià is dedicated since 2011 and believes his sporadic public presence is limited to presenting a cookbook with Disney or move the commemorative exhibition of El Bulli (eye, which is not remember but claim that they are alive) in any world city like Buenos Aires or Miami, unaware that the universe rests El Bulli now very active on two floors of the old glass factory Serrahima, next to La Fira, today Espai Serrahima.
The 8,000 square meter access ramp, as a parking lot, are not an imitation of garages that brought fame to Hewlett Packard and Steve Jobs or Bill Gates. In those ships Adrià developed one of the most innovative projects in form and content, the Bullilab, of those who will benefit, if it goes well, many research models of the future in which they have a decisive weight imagination and creativity.
In those ships sober cement at the base, more ephemeral porespan plates with pieces of paper and pushpins a history of gastronomy that has little background is prepared. Only one part and, the much celebrated Yuval Harari text Nohah a couple of years, which coined the concept of wisdom, sapiens in Latin, to describe the evolution of humanity ago. Sapiens, help knowing, all-pervading circuit Adrià activities. A ubiquitous term in Bullilab.
Always so restless, alert to any hint of novelty, willing to rectify (the virtue of the classical scientific), Ferran Adrià has created, around the memory of their 1864 dishes Bulli, a laboratory of new research facility in the street Mèxic Barcelona the building in which the Serrahima also host art exhibitions on the ground floor.
Adrià is still alive, active and demanding (see the evolution of adaptation works in Cala Montjoi, which would end up being what you set). He understood the importance of research, he has applied to himself and his creative process and has brought together more than 80 young researchers –all facing the screen, near bottle of water and no mobil telephone — to help to understand the process of creation of El Bulli since it began to become famous until, thanks to this process of creative introspection Adrià, can establish how you got there and, most crucially, how it can be transmitted to subsequent generations .
Hard to understand how Adrià has successfully transformed chef until 2011 and then, after closing El Bulli, research leader in creative processes. We must find the key to the ability of Adrià, his brother Albert and Juli Soler (who died last July) to preserve the legacy of El Bulli, I gather it, classify it and make it available to researchers what was the great gastronomic center of Cala Montjoi (Alt Empordà) and, most importantly, what lega.
Between panels, screens and various devices connected to the kitchen in the building Serrahima no valuables just El Bulli. They are not for past fetishes. All are graphics, bound in porespan, but also video art, 3D, which are available on touch screens. Such concentrated wisdom will move to the Cala Motjoi (Roses) in a couple of years. Bullilab will be the future. It will leave, where today the future Bulli, the Bulliografía, documents justifying the gastronomic history of mankind is prepared.
Innovation where new bullinianos, the Bullilab dedicated, determined a model of the most creative cuisine, but that can be moved, with their shared universal principles, other speculative disciplines.