|
Ferran Adrià i Acosta ((:fəˈran əðɾiˈa)) (born Fernando Adriá Acosta) is a Spanish chef born on May 14, 1962 in L'Hospitalet de Llobregat (Barcelona, Spain). He was the head chef of the ''elBulli'' restaurant in Roses on the Costa Brava and is considered one of the best chefs in the world. ==Career== Ferran Adrià began his culinary career in 1980 during his stint as a dishwasher at the Hotel Playafels, in the town of Castelldefels. The ''chef de cuisine'' at this hotel taught him traditional Spanish cuisine. At 19 he was drafted into military service where he worked as a cook. In 1984, at the age of 22, Adrià joined the kitchen staff of elBulli as a line cook. Eighteen months later he became the head chef. In 1994, Ferran Adrià and Juli Soler (his partner) sold 20% of their business to Miquel Horta (a Spanish millionaire and philanthropist and son of the founder of Nenuco) for 120 million pesetas. This event became a turning point for elBulli, the money was used to finance an expansion of the kitchen and the relationship with Horta opened the door to new clients, businessmen, and politicians who helped spread the word about the creative experimentation happening at the time in Cala Montjoi. Along with British chef Heston Blumenthal, Adrià is often associated with "molecular gastronomy," although like Blumenthal the Spanish chef does not consider his cuisine to be of this category. Instead, he has referred to his cooking as deconstructivist. He defines the term as 'Taking a dish that is well known and transforming all its ingredients, or part of them; then modifying the dish's texture, form and/or its temperature. Deconstructed, such a dish will preserve its essence... but its appearance will be radically different from the original's.'〔Carlin, John (11 December 2006). (If the world's greatest chef cooked for a living, he'd starve ), John Carlin, ''The Guardian''. Retrieved 2012-10-16.〕 His stated goal is to "provide unexpected contrasts of flavour, temperature and texture. Nothing is what it seems. The idea is to provoke, surprise and delight the diner."〔(Ferran Adrià – Bio of the World's Greatest Chef – El Bulli Restaurant Barcelona Spain )〕 elBulli was only open for about six months of the year, from mid-June to mid-December. Adrià spent the remaining six months of the year perfecting recipes in the workshop "elBulliTaller" in Barcelona. The restaurant closed on July 30, 2011. It will reopen as a creativity center in 2014. elBulli had 3 Michelin stars and was one of the best restaurants in the world. It received first place in the ''Restaurant'' Top 50 in 2002. Then in 2005, it ranked second. It was again awarded the first place in 2006, and retained this title in 2007, 2008 and 2009, making a record 5 times in the top spot. In 2010, after elBulli announced it would close for good the next season, the title was awarded to Noma of Copenhagen, Denmark. Adrià is well known for creating "culinary foam." Adrià explored foams created without the addition of cream or egg white; foams are made of a flavoured liquid and an additive (such as lecithin), then aerated through a variety of methods, including whipping with an immersion blender or extrusion from a siphon bottle equipped with N2O cartridges. Further culinary processes (such as freeze-drying or freezing with liquid nitrogen) may be applied to foams as well. Using a single flavoured liquid allows the flavour of the final product to be less diluted and thus more intense. Adrià is the author of several cookbooks including ''A Day at El Bulli'', ''El Bulli 2003–2004'' and ''Cocinar en Casa'' (Cooking at Home). With his young assistant Daniel Picard, Adrià has made almonds into cheese and asparagus into bread with the help of natural ingredients. In the fall of 2010, Adrià and José Andrés taught a culinary physics course "Science and Cooking" at Harvard University. In October 2010, Adrià announced an alliance with Telefónica. In March 2012 he announced the new project he's working on: LaBullipedia. In a later interview he described as "A Western haute cuisine Wikipedia at the service of information but also creativity". An art exhibition about Adrià and his restaurant: elBulli: Ferran Adrià and The Art of Food will be hosted at the Somerset House in 2013, and is planned to be hosted at other venues later. The exhibition will be included in a new permanent museum Adrià is set to open at the El Bulli Foundation in 2015.〔Amy Guttman (6 July 2013): (The Art Of Food: Museum Celebrates Iconic Catalan Chef's Cuisine ) NPR, retrieved 7 July 2013〕 On June 26, 2013, Adrià announced that he would become a business partner and key investor to the startup, trip4real. Adrià made the announcement on the Spanish TV program ''El Hormiguero''. In July, the Spanish newspaper, ''El País'' announced the partnership between Adrià and the tourism startup, trip4real. Forbes spoke about Ferran Adrià and his partnership with trip4real. In November 2013 the renowned chef launched a national campaign with trip4real calling for 1000 new micro entrepreneurs to join the P2P movement.〔(【引用サイトリンク】title=Ferran Adrià y trip4real buscan 1.000 microemprendedores )〕 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「Ferran Adrià」の詳細全文を読む スポンサード リンク
|