El Bulli: The taste of innovation Hardly accessible: from the reservation to the car ride… Limited in space and guests capacity… Time limit on opening throughout the year… So what is it about El Bulli?
Molecular Gastronomy Unseen and new way to creativity in gastronomy it’s the most differentiated enhancing service for a restaurant: core service =Serving food Enhancing service=serving emotion.
New experience , Surprising customer, with the unexpected
“Creativity comes first then comes the customer”
Exclusivity and authentic spirit contrasted with “hi-tech” recipe: GOAL IS EMOTION The image comes along with the personage, the creative process is generated by Chef Ferrnan Adria
The Creative process
what exists already never satisfies the creative mind…This is where creation takes place.
The goal is to achieve the unthinkable, the unseen and unspoken of!
The creative team: 8 to 9 creative minds that are researching the emotion in the food chemistry
Implementing the creative team is a “method” for Ferran Adrian “to make ideas flow”
Creative brainstoming, traveling reserchingarround the world.
Divided in three groups, each presenting to the others generating feedback and ensuring leading position in the molecular gastronomy field.
Constentreserch for the new emotion through tastes and textures
Equipment and cooking accessories High-tech equipment for precise manipulations, cooking becomes chemistry
To create new experiences that would awaken all 5 senses, the restaurant closes from October to late march. R&D laboratory: “El Taller” where the visionairs team up : Chef OriolAstro, Albert and Ferran Adria. Complete review of the recopies, everything is changed from a year to the next. The creative process is focused on the development of elBulli’s sixth sense: ”Introducing emotions in cooking”
“Irony, Humour, Provocation, Chilhood memories.”
Solids Liquids foams…
The restaurant’s operations 60 persons staff for 50 guests Half of the staff is trainees 7am to noon: purchase of the necessary products 10 a.m. Adria arrives at the restaurant: 1hour for day organization 3 p.m. cooking starts 4 p.m. hall cleaning and dining-room set-up 5:30 restaurant is ready for operations 7:30 customers arrival.
Why not… Lowering the staff : 30 cooks is a lot Extend the operation of the restaurant to all year round Such improvement could be applied… BUT IS IT REALY WHAT THE CUSTOMER WANTS? The restaurant’s operations are to be improved but elBulli is oriented towards a goal of gastronomy, surprising experience and not towards profit!