Ferran Adria in conversation with Harold McGee and Cory Kummer, introduced by: Paul Holdengräber and Bill Buford
Direction and live drawing: Flash Rosenberg
Video editor: Sarah Lohman
No one can get into elBulli, Ferran Adrià’s restaurant on the northeast coast of Spain. Every year, the restaurant receives over two million requests for only 8,000 seats during the six months it is open. For the other six months, Adrià, the “Salvador Dali of the Kitchen," travels, dreams, and creates at his "food laboratory" called elBulli Taller, in Barcelona. His team includes a chemist and an industrial designer to fashion plates and serving utensils to go with the food.
For mortals who won’t be making the trip soon, Adrià has published A Day at elBulli: An Insight into the Ideas, Methods and Creativity of Ferran Adria. It shows a full working day from dawn until wee hours when the last late-night guests leave, using photographs, menus, recipes and diagrams that reveal the restaurant’s preparations, food philosophy, and surroundings.
Ferran Adrià is joined by Corby Kummer, the author of The Pleasures of Slow Food, and Harold McGee, author of the classic On Food and Cooking and The New York Times column “The Curious Cook.”