The kitchen world is undoubtedly a fantastic circle where there is a diversity of styles and tastes, but if we talk about characters that make it possible for innovations in the kitchen to be kept alive, we cannot fail to mention Ferran Adria a internationally recognized chef With a brilliant career that emerged from below, always keeping in mind his talent and goals to earn the title of best chef in the world for several consecutive years, he was also named one of the ten most innovative characters in the world in 2004 And boy, that qualifier is no small thing.
Ferran Adria he is a brilliant chef born in Spain on May 14, 1962, lived a quiet childhood in the populous Barcelona neighborhood of Santa Eulàlia, always with the support and love he received from his family who transmitted his attachment to cooking. When he was young, he began to study Business Studies, but as he did not feel sure that he had chosen the right thing, he abandoned it and began to work as a dishwasher in the restaurant of the Hotel Playafels to pay for his trip to Ibiza, where he could define that what I really wanted to do in life it was cooking. Back in Barcelona he looked for work in different restaurants where he worked until he had to do military service, where he immediately sought to join the kitchen team, as soon as Ferran Adriá got a month’s leave, he started working in the restaurant “The Bulli”And thanks to his good performance he was hired in that place to later be appointed chef, without knowing that there he would begin his great ascent to success.
After a short time Juli Soler Lobo, director of the restaurant where he started, proposed that they be partners, from there the place grew, so much so that he managed to be distinguished with the third star in the Michelin guideThe fame of this chef and the restaurant began with a spectacular headline that appeared on the cover of “El País” weekly, cataloged it as the best cook in the world, for which he began to become better known in Spain, then he also appeared on the cover of the supplement “The New York Times“, Which was dedicated no less than 14 inside pages, also appeared in a supplement of the magazine”Le Monde”And in the magazine“Time”.
In 2008 and 2009 the magazine “The Restaurant Magazine”, Gave the award to the best restaurant in the world to The Bulli, Ferran Adriá’s projects, is to close his restaurant in 2012 and 2013 to turn it into a investigation workshopIt also plans to open two other creative centers, the Bullitaller, in Barcelona and the Bulli, in Caja Montjoi, all this to become a foundation that will have as its objective boost gastronomic creativity.