The Spanish chef Ferran Adrià and Heston Blumenthal of the English and the American Grant Achatz ar

The Spanish chef Ferran Adrià and Heston Blumenthal of the English and the American Grant Achatz are inextricably connected world with the term "molecular gastronomy". But what makes "molecular mastic cooking" exactly and how healthy is the mixing of food, chemistry and physics? What is referred to by critics as "perverted offshoot" of the nouvelle cuisine, is for other expressions of creativity fascination. Ferran Adrià and elBulli cooking as an art A brief history of molecular gastronomy cooking as practical chemistry Heston Blumenthal and the pleasures of Schneckenbrei Grant Achatz and executed clapped Silicone Dessert An omelet for $ 20,000 games with the chemistry set?
Cooking is generally regarded as a social activity. For Ferran Adrià, however, it is just like food in general, an inward activity. And so the man who many believe to be the "best cook on the planet" and its restaurant again and again as the "most influential in the world" sees (New York Times) is referred to, for most of the documentary "El Bulli - Cooking in progress" rather thoughtful - no matter whether he discussed with his staff new preparation method, even lends a hand to a court or simply try a few bites of a new creation.
Around him scurrying men and women in white coats alsob they follow a secret dance choreography, as free as studied every step meticulously and interlocking wheels like a giant gear. But the man, revolves around the whole activity and governs it controls, and tracks like a pacemaker, sees almost lost - and a bit lonely on top of that. Unkoventioneller film, remarkable man
Moments like this are the rule rather than the exception in "elBulli", an unconventional film about a remarkable man. Fifteen months of filmmaker Gereon Wenzel and his team Ferran Adrià have pursued at work, first with his so-called "Talleres" (experiments) in Barcelona, then at elBulli in the preparation of food. Who hopes for profound interviews or insight into the privacy of the cook will be disappointed and will have to make do with other films or even written by Adrià, hundreds of pages thick "A mastic Day at elBulli", a mixture of catalog, cookbook and collection of methods.
Rather, Wenzel was fascinated by the unusual working principles of Bulli: The restaurant has a rapid ascent from a simple tourist Gasttätte to three star establishment behind him, is far away from civilization mastic to the sea, gets every year allegedly two million reservation requests mastic at only eight thousand seats available and is open only six out of twelve months in the year.
To be honest I've never been to a Michelin-starred restaurant, let alone one with three stars, "said Wenceslas," But what interested mastic us deeply, that this was his cooking restaurant closes for six months to develop new ideas. mastic The chefs close off from the outside world, as they lived in a monastery, indicating voluntarily six months revenue to bring their creativity. For me it was both strange and fascinating. "
Ideas and creativity are also the two main themes of elBulli. Because, as Ferran Adrià it brings on an important point in the film to the point where his work is not primarily about taste, it's about emotions. The cuisine of Adrià is located at new forms of known tastes of new flavors in old forms, to extreme mastic combinations whose contrasts create new experiences and, not least, mastic to the Aufdenkopfstellen of retracted expectation patterns. Since there are olives that explode in the mouth and release a vortex mastic of memories and associations. Ravioli, their pasta wrapper practically dissolves by itself - pasta without mastic pasta.
And there is finally a cocktail of water and olive oil, as it is one of the assistant chefs involved with almost childlike enthusiasm again and again repeated, one conjures up a feeling of silk on the tongue and at the same time cleans the palate. For experiences like this, not to become sick or to admire a spectacular ambience, each year guests from all over the world into elBulli, pay almost 250 euros for a about thirty passages long menu, for the Wenzel and his team to complete their shooting as a reward, a whopping five hours time left.
Such unique experiences can probably create only one who is both obsessed and come in a roundabout way to its destination. Adrià made his first cooking experience with nineteen years as a dishwasher, was then cooking in the Spanish army and then, at twenty-two, assistant chef at elBulli, which at the time bere