Chef Man Kitchen Theme Painting Ideas
What does an acclaimed chef do for an acclamation afterwards he's bankrupt the best restaurant in the world?
For Ferran Adria, above arch chef of Spain's elBulli, it's creating a new card of big ideas.
Called the elBulli Foundation, Adria's new awning action will beset aggregate from an Internet chase agent of gastronomy to a aliment class to a huge company center.
All of this is necessary, he says, to explain his theories not aloof about affable but about adroitness command large.
"Here you will eat knowledge," says the abundant chef of his elBulli Foundation.
More like a physicist or philosopher than a chef, Adria says he's appear up with a "theory of everything" -- a archetypal to alleviate adroitness in any airing of life.
Dali in the kitchen
"This is not about cooking. It's about creativity," he says, speaking through a translator while walking through the architecture that will abode his new operation, an alone bolt factory, in Barcelona, home to abundant Catalan innovators such as artist Antoni Gaudi and surrealist acrylic Salvador Dali .
The elBulli Foundation will spawn a analysis laboratory, BulliPedia (an online album of food) and massive accessible online courses to advise gastronomy and creativity.
"I am a baker but no one abroad is cerebration these things," he says.
He believes Bullipedia will become the best confusing Internet adventure aback Wikipedia.
Adria tends to allege of himself as "we."
It's his way of acquainted his collaborators, some of who accept gone on to actualize their own abundant restaurants.
"We accept anticipation abounding times that we are crazy," he says. "If that is so afresh we charge be alteration abounding things."
With the affection of the self-taught, Adria speaks with his easily as abundant as his mouth, abrasion the air as if it were pastry, avidity fingers calm to accomplish credibility as if abacus salt.
It's all in the recipe
Ferran Adria became a baker afterwards abutting the army at age 19.
Any business, accomplishment or art can be bigger with a blow of elBulli magic, he suggests.
"The aim of this activity is to appearance bodies they can be artistic ... to be artistic about any process," says Adria, bouncing his accoutrements so agilely you're animated he's not wielding a kitchen knife.
Adria, 52, is a built-in of Catalonia. He abutting the army at 19 and became a cook.
He was assassin to the kitchen agents of elBulli restaurant at 22, alive in the little restaurant on the bank at Roses on the Costa Brava arctic of Barcelona.
Rising to arch chef, he was accustomed as an innovator, arch elBulli to a almanac bristles wins in the "world's best restaurant" awards.
A avant-garde in atomic gastronomy, Adria absolved new tastes and developed new methods such as nitrogen-infused foams.
Despite captivation three Michelin stars -- card items included arctic whisky acerb bonbon and tobacco-flavored blackberries -- elBulli bankrupt in July 2011.
During a two-hour bout of his astronomic new space, Adria explains the artistic force that collection him to advance the world's best restaurant, alone to abutting it afterwards 25 years.
A polymath and ascendancy freak, Adria's new kitchen of account appearance hundreds of meters of chrism pinboards with account big and baby sketched on them.
There's additionally a calibration archetypal of the huge company centermost he affairs for the bank abutting to the now-closed elBulli restaurant.
Articles about Google architect Larry Page are affianced to one board. Another has diagrams of cuts of meat from a pig.
Truffle ice cream
A sprawling library houses every compound anytime adapted at elBulli and an annal of aliment and recipes activity aback to the 15th century.
"In 1768 there was atramentous truffle ice cream," says the man who created aqueous olives. "If you anticipate I do crazy things, that's alike added amazing. The things that were done abounding years ago were so far advanced of their time."
Adria is planning what he says will be the aboriginal exhibition of its affectionate about the artistic process, set for an October aperture at Telefonica exhibition amplitude in Madrid.
The "Investigación y del Método Científico" will be an assay of the accurate methods abaft elBulli.
At the centermost of the exhibition is a Adroitness Map, a array of abstruse blueprint analogue the action that takes an abstraction through balloon and absurdity to accomplished product.
"Everything is in the map," he says, acknowledgment how the ample blueprint can accommodate the acknowledgment to about anything.
Adria is chargeless with his admonition and above institutions about the apple seek his input. He lectures at the Massachusetts Institute of Technology.
It's how he tells 'em
Those are pina coladas the way elBulli acclimated to fix them.
Some of his truisms may complete so simple as to be half-baked, but there's a active force abaft his appearing madness: deconstruct everything.
A few beauties from the Adria lexion:
"A absurd egg is chemistry."
"Eating with chopsticks is added animal so we fabricated (elBulli) chopsticks."
"People ask me how I get my account ... if you go to the toilet with a annual you are thinking."
Critics accept alleged his aliment pretentious, alike alarming to consume.
But the admirers of haute cuisine adulation him.
The big question, of course, is back is Adria activity to baker again?
His acknowledgment will abort many.
Adria says he angry abroad two actor abeyant anxiety for elBulli in its final year.
He now affairs to serve alone 20 commons a year: 10 paid and 10 free.
Right now he's focused on analytic bigger questions: "What blazon of advice do we charge about ravioli so that it becomes knowledge?"