Thanks to Ferran AdriÓ and his team!Modernist
Posted 20 December 2004 - 03:49 PM
In the afternoon of the most important day of the Q&A, at elBulli's Taller, chef AdriÓ was hosting a foreign film crew engaged in shooting some videos, This was followed by a large group of cooks from the UK who were visiting the premises, plus phone calls and the development of new dishes. Amidst this continuous flow of activities, Ferran locked himself for several hours in the conference room at the former chapel to answer the questions you submitted. In his own words, this is the room to which they retreat "when everything else has failed" and they need to figure out a solution. We weren't in that critical situation the other day but surely the quiet environment helped in the achievement of the final result.
I'd like to thank also Albert AdriÓ, who dropped by while the Q&A was proceeding and spontaneously joined Ferra in contributing with his view on the question at hand.
Aintzane, Ferran's assistant, asked me not to disclose her surname. I will respect her desire, but I must say here that all this wouldn't have existed without her help throughout the process. Some months have passed since we first talked, back in early August, but the result has definetely been worth the wait.
Please join me in thanking Ferran AdriÓ for the time and effort he devoted to spend some time with us. We'll make sure your words reach his eyes.
Posted 20 December 2004 - 07:29 PM
Thanks also to Pedro for doing an extraordinary job in working with Chef Adria' to set this up, translate and convey his nuances.
"Remember that a very good sardine is always preferable to a not that good lobster."
- Ferran Adria on eGullet 12/16/2004.
Docsconz - Musings on Food and Life
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Posted 20 December 2004 - 08:56 PM
Chef AdriÓ, this has been a great opportunity for us and you've helped us maximize it, but I'd like to think we can improve the medium of the internet and hope we can invite you back again in the future and extend the potential we have for discussion food and cooking. Thanks again.
Recent WorldTable posts include: comments about reporting on Michelin stars in The NY Times, the NJ proposal to ban foie gras, Michael Ruhlman's comments in blogs about the NJ proposal and Bill Buford's New Yorker article on the Food Network.
My mailbox is full. You may contact me via worldtable.com.
Posted 20 December 2004 - 11:40 PM
Posted 21 December 2004 - 12:01 AM
And Pedro's efforts that made this Q&A possible, while ultimately proven not to be superhuman, were truly awesome, using that word in its original meaning. Awesome, awesome! You should get paid for this!
Have a look at my website, fluteperformer.com!
Posted 21 December 2004 - 07:47 AM
"95% of success in life is showing up." --Woody Allen
My foodblogs: 1 | 2 | 3
Posted 21 December 2004 - 08:27 AM
Thank you Bux and pedro for making this happen. I first found this forum via a Google search for "el bulli". Having Chef AdriÓ join us here is a very exciting "Special Feature" indeed!
Posted 21 December 2004 - 06:35 PM
And to pedro, thank you for all your efforts in making this happen.
"Behold, I teach you the ubermunch. The ubermunch is the meaning of the earth. Let your will say: the ubermunch shall be the meaning of the earth!" -Fritzy N.
"It's okay to like celery more than yogurt, but it's not okay to think that batter is yogurt."
Serving fine and fresh gratuitous comments since Oct 5 2001, 09:53 PM
Posted 21 December 2004 - 06:56 PM
Posted 22 December 2004 - 05:26 AM
On the eGullet side, it has been a team effort. Many people have participated in making this forum a success. VÝctor de la Serna (vserna), a well known food writer in Spain, editor of one of the largest newspapers in the country, El Mundo and a member, personally interceded with Juli Soler on our behalf. Many members of the eGullet Society staff and management team added their contributions mostly behind the scenes. At risk of forgetting some names, these come immediately to my mind: Richard Kilgore, Bux, Andy Lynes, Brooks Hamaker, Jason and Rachel Perlow, Robert Brown, Fat Guy, . . . So don't let yourself be fooled by the tip of the iceberg.
Posted 22 December 2004 - 08:45 AM
Posted 22 December 2004 - 12:20 PM
If the wheels of fate turn in the right direction, here's hoping that I will dine at elBulli in 2006!
Posted 22 December 2004 - 02:46 PM
And please do enjoy your sabbatical! You deserve it!
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