elBullibooks, 2005, Ferran Adrià, Juli Soler, Albert Adrià. 2001 – Commencing a collaboration with NH Hoteles, which bears fruit with two projects: Nhube and Fast Good. Start your Independent Premium subscription today. Are you sure you want to mark this comment as inappropriate? En 1994 Ferran Adrià y su equipo decidieron profesionalizar el proceso creativo, crearon el equipo creativo y dieron forma a lo que llamaron la partida de desarrollo, pensada para dar a luz ideas que más tarde podrían aplicarse en la cocina del día a día del establecimiento. 2005 – Texturas, a line of products selected by elBullitaller, to bring new elaborations to the kitchen. From mid-1982 until the end of 1983, Ferran does his military service in Cartagena, forming part of the team working in the Admiral’s kitchen. “Tenemos un archivo museo de 6.000 metros cuadrados y hay 90.000 objetos escaneados”, ha dicho. Juli Soler encourages Ferran to travel around France and learn more about the world of Haute Cuisine. * For more information about projects undertaken by elBullifoundation, consult elbullifoundation.com. Ferran Adrià Acosta, born in L’Hospitalet de Llobregat, Barcelona, Spain, attends the local Casal dels Àngels School and then goes to San Isidro School in Barcelona, while living with his parents, Ginés, a plasterer, and Josefa, a housewife, and his brother Albert. elBullirestaurante closes its doors to become elBullifoundation. 2005 – Working on new creations in chocolate with the architect Jean Nouvel and the team of Cailler, a company in the Nestlé group. 1990 – Consultancy work for Reina de España restaurant (Puerto Rico). elBulli S.L. until 1980. elBullifoundation is created, a private family-run foundation promoted by Ferran Adrià and Juli Soler. Ferran Adrià. Photographs: Francesc Guillamet. The most insightful comments on all subjects will be published daily in dedicated articles. Then, in April 1984, he joins the team of elBulli occupying the position of Chef de Partie, On November 1st, following the departure of Head Chef, Jean-Paul Vinay, Juli Soler, elBulli’s Director, offers Ferran and Christian Lutaud the position of joint Head Chefs. 2004 – Agreement with Armand Basi to create tablecloths and textile tableware products related to the world of cooking. His ground-breaking restaurant, located in Roses, Spain, had changed the future course of gastronomy, giving birth to revolutionary techniques such as foams and spherification, and creating dishes that sparked many copycats, like the famous liquid olive. The Galaxy is the business model of Juli Soler, Ferran Adrià and Albert Adrià concerning elBullirestaurante. At the time of the restaurant's closure, Adrià revealed it was losing half a million euros a year, despite guests paying £200 per person to eat there. Bromea Ferran Adrià cuando nos encontramos con él en la cala Montjoi, para grabar el nuevo capítulo de Sin Reservas, la serie documental del canal de gastronomía Comer La Vanguardia. Assuming such responsibilities serves as an important experience for him. elBulli1846 is planned to open in February 2020 at the same Catalonian location as the original restaurant. 2007 – R & D in fruit juices and cookies, with United Biscuits. 1989 – Consultancy work for Bel-Air, Chévere, Network and Samoa restaurants (Barcelona), along with Can Bosch (Cambrils). From mid-1982 until the end of 1983, Ferran does his military service in Cartagena, forming part of the team working in the Admiral’s kitchen. Phaidon, 2014, Penguin Random House Grupo Editorial, 2016. All images: El Bulli The curtains have just been drawn on the 15 th Anniversary party for The World’s 50 Best Restaurants in Barcelona, presented by Miele – and what a celebration. El Bulli is undoubtedly the most controversial and experimental restaurant in the world that receives up to 1,000,000 reservation requests a year, where only 8,000 lucky ones get a table.. Ferran Adrià – the chef who earned El Bulli it's worldwide fame is one of the most famous people in Spain and has been acclaimed to be the best chef in the world. They do not have any children. To give us the necessary freedom to do this, a business model for elBullirestaurante was created, based on consultancy and image work, and the formation of our own business lines. Ferran undertakes two stages in the kitchens of Georges Blanc and Jacques Pic. It is very difficult to be innovative at the highest level in any discipline. At the end of 1987 Ferran and Juli decide to make an organisational change, dividing the restaurant season into two parts: six months of restaurant service and six months of closure. Assuming such responsibilities serves as an important experience for him. You can also choose to be emailed when someone replies to your comment. This represents a most delicate moment during the transformation process of elBulli, delivering a blow for his family, the elBulli team, and the gastronomy sector as a whole, in which he is a reference. Want to bookmark your favourite articles and stories to read or reference later? “The mission of ‘elBulli1846’ is ... to create quality knowledge of restaurant gastronomy and everything that surrounds it,” the 56-year-old Catalan told Reuters before his appearance at the Madrid Fusion gastronomic congress. Two things are taken as given: the use of the, Although the characteristics of the products are modified (temperature, texture, form, etc. A ground-breaking new line of beer that, for its elegance and ability to accompany the great variety of flavours existing in modern gastronomy, offers an alternative to wine.