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Ferran adria : a creative man.
- 1. Creativity in the kitchenCreativity in the kitchen • Spanish expertise in cuisineSpanish expertise in cuisine • culturally boundedculturally bounded • quality ingredientsquality ingredients • best chefs and most innovativebest chefs and most innovative restaurants in the worldrestaurants in the world
- 2. FERRÁN ADRIÁ
- 3. Awarded with three "Michelin Stars" He ran the famous restaurant "El Bulli"
- 4. He has more than 50 awards.
- 6. Research about textures and effects of ingredients
- 9. concentration of air bubbles on the surface of a liquid AIR
- 11. WARM JELLY
- 12. (ESFERIFICACIONES) It consists on making solid spheres out of a liquid Basic
- 13. Inverted It consists on making solid spheres out of a liquidIt consists on making solid spheres out of a liquid (ESFERIFICACIONES)
- 14. Freeze drying Liquid Nitrogen, frozen in temperatures below 196 ºC
- 15. Using “deconstruction” in an Asturian restaurant A real experience of “deconstruction” in an Asturian restaurant
- 17. Traditional “fabada asturiana” (beans stew)
- 20. THE PROCESS OF THE RECONSTRUCTION OF THE DISH
- 21. THE PROCESS 1.- We place eight beans in a linear way. 2.- We season them with a black pudding mousse. 3.- Over the beans with mousse, we also pour some crunchy powder, this powder is made out of the typical spanish pork sausage called “chorizo”
- 22. THE PROCESS 4.- We fry some streaky bacon, cut into small dace and we put it next to the beans. 5.-In the bottom of the plate, instead of soup,which is the traditional way, we add some tomato jelly. 6.- And over this tomato jelly, we place another, created out of some lettuce
- 23. THE PROCESS 7.- Finally, we put thin slices of chives.
- 24. Traditional and modern “fabada”
- 25. THANK YOU!
Editor's Notes
- WHEN WE THOUGHT ABOUT CREATIVITY IN SPAIN, WE REALISED THAT THE CULINARY INDUSTRY HAS GROWN A LOT. THIS IS POSSIBLE BECAUSE IN SPAIN, ALL THE PROCESS OF COOKING IS CULTURALLY RELATED. WE ENJOY EATING AND COOKING. WE ENJOY SELECTING AND PRODUCING INGREDIENTS FROM THE BEST QUALITY. AND BESIDES, WE ARE VERY LUKY TO HAVE SOME OF THE BEST CHEFS IN THE WORLD TEACHING US HOW TO EAT
- The man that you can see in the picture is ferran adria. A spanish creator. He is considered by many experts as the world’s best chef ever
- This restaurant is considered as the best in the world. It is located in Girona, in the East of Spain. The most important chefs in the world collaborate or work in it at some point in their careers It has been awarded with three Michelin stars. A Michelin star is an award for excellence to a select few establishments. And they mean prestige and popularity.
- He has more than fifty awards. It is worth mentioning that the American magazine "Time" included him in the list of the top 10 most innovating personalities in the world in the year 2004.
- Even Matt Groenig, the creator of The Simpsons, made him a portrait for the cover of one of his books: Cocina para Pensar. In english the translation would be: food fo thougth, thougth for food
- With his new techniques he has contributed to the most important and modern cuisine in the world. He basically works investigating about the different textures in the modern kitchen. All his clients and experts on cuisine admit that tasting his meals is a completely different and amazing experience. You never know how he will surprise you, but you know everything is measured perfectly and treated kindly and so delicate. He only uses ingredients from the highest quality, from the best crops, and only organic food. His staff in the restaurants are also the best prepared to serve and help the clients, to have the nicest experience in the restaurant. Ingredients are transformed into different shapes and flavours
- We are going to point out some of his most outstanding techniques. Most chefs nowadays have learnt from these techniques and include his recipes in their menus. In his recipes, Ingredients are transformed into different shapes and flavours, so they taste delicious but also look fantastic.
- THE FIRST ONE IS THE MOUSSE. Mousses can be either cold or warm They are kept and served in a siphon recipient, like the bottles used for carbonated soda or other liquids
- Air is another of his new creations. He discovered that he could create a concentration of air bubbles on the Surface of a liquid during a long period of time
- As you can see, on the plate we have an example of a cloud dish (EMPEZANDO POR ARRIBA) Yellow jelly, Toasted sesame seed, Green jelly, cooked lentils, The chemical cloud and the stew
- Ferran Adriá discovered an element originated from a japanesse food ingredient (Agar) Using this element, the jelly doesn`t melt
- There are two types of esferificaciones, The inverted and the basic one; As you can see in the slide, this technique is the basic one, It consist on the possibility of transforming liquids into solid spheres, the result is very beautiful to the eye. The texture is also very surprising, it is soft in the mouth
- This is the same chemical process as the preview slide, but the only difference is that these processes are used to transform milk products into new solid spheres or geometric figures
- The food in this technique undertakes extremely low temperatures -196 degrees bellow 0 – but surprisingly, the ingredients keep all their taste, color and smell. The ingredients are frozen with liquid nitrogen