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Travis14 06/28/2009 03:10 AM Report
His style of cooking is like nothing else you've likely ever experienced. He wants to give a profound gastronomic experience that is very intense. I heard it described as similar to the experience that a person who lives their life on a farm their entire life and gets to experience the ocean for the first time. It changes your perspective forever.
Travis,
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RWillis 04/01/2009 11:28 AM Report
Exactly, nyc. The olive was considered to be 1 course.
nyc 04/01/2009 10:27 AM Report
I just have to say to REMant, maybe you should learn something about the subject before commenting. Adria stated that what he does is avant-garde cooking, did you ever think that maybe what you understand as a traditional coursed meal would not be the same as what an avant-garde chef is doing.
Adria tries to recreate the feeling of the first time you took a bite out of something, much the same way Proust recreates his first taste sensation of a Madeline, in his book Remembrance. And further , he play with the Spanish idea of Tapas which are bit sized plates. Hence it is not so absurd...
REMant 03/31/2009 11:27 PM Report
But, a 30-course meal is absurd.
RWillis 03/31/2009 05:07 PM Report
@doodahdaze- I agree that he is intense, but I would characterize it as passion. I had the chance to meet him in NYC a couple of years ago at a food/wine expo. He is incredibly humble and kind. I don't think he would chase anyone with a butcher knife. He wants everyone to derive pleasure from food, but from a very unique perspective. His style of cooking is like nothing else you've likely ever experienced. He wants to give a profound gastronomic experience that is very intense. I heard it described as similar to the experience that a person who lives their life on a farm their entire life and gets to experience the ocean for the first time. It changes your perspective forever.
At the expo, I was able to eat the olive he created that is described in the interview. I can't remember what I ate last night for dinner, but I can vividly remember that olive.
doodahdaze 03/31/2009 03:55 PM Report
I sat down in the middle of this one, and it was 2-3 minutes before I realized they were talking about cooking; I thought they were talking about religious inspired world nuclear proliferation... This dude is intense, just the king of guy to chase you out the door with a butcher knife just because you ask for more salt and pepper.
stapy1 03/31/2009 03:37 PM Report
I really enjoyed this interview. As a Spanish major in college, it was fun to try and interpret Adria (although his Chef did a wonderful job of that). I found it particularly interesting to hear how philosophical Adria was and how his views translated into world class cuisine at el bulli. Bravo to Charlie Rose for this interview. I'm a new fan!
RWillis 03/31/2009 09:20 AM Report
Fascinating conversation. I saw in another interview that El Bulli does not make a profit, despite the fact that it's nearly impossible to get a reservation. The restaurant loses money. He only makes a profit from the success of his cookbooks, etc.
Also, Senor Adria's brother, Albert, has a fantastic tapas restaurant in Barcelona that reservations are much easier to come by. The food is amazing, but it is classic tapas, not avant garde like at El Bulli. The restaurant is called Inopia.