Bullilab Barcelona

Ferran Adrià maintains that the culinary talent can be abstracted and transmit to other disciplines

Bullilab-Barcelona

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 .

Multidisciplinar

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.

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Ferran Adria’s advice

Could you manage a restaurant successfully? Ferran Adrià has the keys

Ferran Adria’s advice

El Bulli Foundation and CaixaBank just presented Mise en Place, a business management guide aimed at future restorers in which the chef Ferran Adrià has much to say. Because, as he suggests, “but when we have better cooks than ever, how many restaurants have opened and have had to close?”.

Develop a good business model is the first step to success, but it does not stop there. According Adrià, “the numbers are very important, but we must be clear on the objectives to be achieved”. So, we asked about their personal keys.

1. Ask yourself if you want to offer match the tastes of people
“This is the first question to ask any entrepreneur,” says the chef, because “it is not the same mount a notch restaurant in a village lost to do in the big city”. Or decide to open a Mexican in the center of Barcelona, “knowing that you will lose 8,000 tourists looking for tapas”. According to him, thought should be given good idea to establish a connection, and that “one thing is what you want to do and over what the public will accept.”

2. Decide how much you want to win
For Adrià, “many people think that riding a restaurant gives a lot of money and not have to”. “If you want to live “jauja”, better not do, restoration almost never works,” he adds. The sacrifice is great and we must be very clear why each thing. So you need to think well what you want to achieve with the business and how far it can go.

3. Does it match your investment?
“If you want to earn 300,000 euros a month with your restaurant, you may have to invest a sum of money before you can not afford,” says Adrià. You have to pay bills, personal, raw material … And above all, know how to evaluate well the costs and revenues.

4. Be pragmatic
“We must be very realistic, but much” because, he says Adrià, “if you’re doing a good balance and you´ll get much faster to success.” Do not leave any details out of sight and controls everything, “note how much you will be billed, the price of each covered … Incredibly, many restaurateurs in Spain who do not heed budgets and so we will “.

5. Failure can lead to success
“We should not reward failure, but learn to move on,” says the chef. Although there is in today’s society, in which everything goes too fast, too little time to rectify – “before you had a year and a half to start a restaurant, now just one month,” you can always analyze failures and reshape quickly business plan. Especially if you realize that the service we offer in the restaurant is not right for your customer type.

6. Be proactive
For a restaurant to work, “it is essential to have vision, anticipate and foresee”. So when you get the changes you can address them quickly. “Being innovative and creative is the big key to success” says Adrià.

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Ferran Adrià flesh and blood

The chef refutes rumors of Cala Montjoi and admits to not be angry with environmentalists

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https://youtu.be/WGPEeygAhmQ

 

Ferran Adrià opens the interview section Flesh and Blood, a fortnightly space in which the journalist Cristina Jolonch talk with people linked to gastronomy to show his human side.

On this first occasion Adrià explains his work in the Bulli Lab – place where the interview took place – a place where the chef works without kitchen because, he says, “here is what we cooked knowledge.” That’s where he spends much of his time and which is preparing to create because “everything I do to recreate” again, says.

And there is also from where he talks about those who have a preconceived idea of him – “there are people who likes me and people not” – and those who oppose the works to house El Bulli Foundation in Montjoi cove. Some, he says, have thought that “wanted to build some bungalows speculate.” He admits he is not angry with environmentalists who oppose the project and considers that the thing must be placed in context. “The world is very difficult, in Catalonia and Spain is complicated and you have to be understanding, which does not mean that things will not be pissed off,” he adds.

Adrià has no objection to confess that has made money but at the same time has been able to save, “with Elizabeth, my wife, we have not had children and live in an apartment of 60 square meters.” His vice, he explains, is to go to restaurants or travel.

In a year and a half waiting for the reopening of El Bulli. “We will not be the best restaurant in the world and have three stars”, but this is something else.

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Ferran Adrià creates lab genesis of gastronomy

El Bulli Lab moved to Barcelona to investigate and analyze the genome of food, never studied before

El Bulli Lab Barcelona

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Conceptual maps, photographs, objects and relations of ideas fill panels, walls and even the floor of Ferran Adrià of El Bulli Lab. Here seek and investigate the genome of gastronomy. “The slogan of this project is: understanding food to feed creativity. All it does is education and innovation, “said Ferran Adrià of El Bulli Foundation president.

El Bulli Lab is creating content that will Bullipèdia a great encyclopedia that includes all the culinary knowledge. The fund aims to create new classifications when talking about cooking and allow easy access to this information. The project will take different forms such as books, blogs, websites and exhibitions. Although available progressively, Ferran Adrià explained that certainly will take more than a decade of work. “Bullipedia is a professional tool for the world of gastronomy where you will find all the necessary knowledge to understand gastronomy” he added.

This year there are fifty people working Bulli Lab but the aim is that the team grows. From different areas and investigate everything that relates to food. This is the case of the Star Garcia, she is a teacher and journalist and his job is to “study education related to food, for example, as taught in the schools of cuisine, from its beginnings to and now, even since before existed “he said.

The cuisine is the theme of this project, but to create a methodology that they use, and applicable to companies sell different worlds and they call Sapiens.

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The catalan artist Ferran Adrià

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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