FERRAN ADRIÁ: Good morning.
FERRAN ADRIA THROUGH INTERPRETER: Good morning.
FERRAN ADRIÁ: No.
FERRAN ADRIA THROUGH INTERPRETER: It's because I use drawings in my creative process.
FERRAN ADRIA THROUGH INTERPRETER: There's not enough for everyone.
FERRAN ADRIA THROUGH INTERPRETER: It's normal that you not know this, but this is one of the main messages that I give in my talks.
FERRAN ADRIÁ: Today? FERRAN ADRIA THROUGH INTERPRETER: You mean, like, now, today?
FERRAN ADRIA THROUGH INTERPRETER: I'm looking for a challenge.
FERRAN ADRIA THROUGH INTERPRETER: I've been to China about 10 times.
FERRAN ADRIA THROUGH INTERPRETER: The quality.
FERRAN ADRIA THROUGH INTERPRETER: No, I could not have, but it was not just 2 and 1/2 years.
FERRAN ADRIA THROUGH INTERPRETER: One of my life philosophies is don't worry about things you can't change.
FERRAN ADRIA THROUGH INTERPRETER: So going back to your question, we try to be multidisciplinary with the belief that it was so important to learn from other fields
Ferran Adria, as much as you say today there's many great chefs in the world, the last revolution we've seen in the last 15 years, 20 years only
But Ferran 's a cook, right?
But Ferran Adria was number one for many years, rightfully so.
But Ferran Adria and El Bulli single-handedly, they inspire everybody around them, I mean the Spanish chefs.
Before Ferran there were others, but Ferran single-handedly is the person that was like Google.
Since Ferran Adria in Spain who was certainly the leader in this cuisine, modernist cuisine,
And Ferran came--some other Spanish chef, too.
And so in Ferran Adria's case, from the ideating, to the experimenting, to the serving of an amazing dish.
I think Ferran Adria talks in the book about the fact that if you're unique, and if you're doing something innovative that no one else has done before,
I saw Ferran get a piece of gelatin in my station-- I had the fryer-- almond gelatin.
So between Ducasse and Ferran Adria, I put my grandmother.
And this is Ferran Adria.
I remember Ferran Adria stopped by one day.
I was with Ferran Adria on actually three weeks ago.
technique was inspired by Ferran Adria.
Please join me in giving Ferran a big round of applause, please.
And I look at creators like Ferran Adria, the chef of El Bulli, which closed down in 2011, arguably the greatest chef living today.
MALE AUDIENCE MEMBER #5: So Ferran Adria is taking 18 months off Sabbatical to inspire himself with cooking.
FERRAN ADRIÁ: A challenge.
For instance, Ferran Adria.
And obviously, Ferran is one of the most acclaimed chefs out there, and so he can easily pull that off.
Eight years later, Ferran created the liquid croquette.
You've mentioned Albert Adria in the same breath as Ferran , which people always forget about.
For example, Ferran Adria with elBulli and the whole Spanish movement of very molecular, very
20 years ago, Ferran was the first guy really to really utilize that.
And it enable them to go out to a company called Ferranti, who made them a proper computer, this rather clean-looking young lady with a very clean-looking
This was sometimes called the Manchester Mark 1 or the Ferranti Mark 1.
And but actually what Ferran was teaching me was freedom-- freedom to express yourself,
One translator wrote a very nasty review of a translation of one of Elena Ferrante's books, saying the translation was too good,
He's the guy on the right standing at the console of the Ferranti 1 computer in Manchester.
He said, "What changed me was the message of freedom that Ferran gave me, the freedom to feel my own fire, to look inside myself and make my thoughts edible."
What I'm seeing now, kind of inspired by the likes of Ferran Adria in Spain and Heston Blumenthal, just up the road in Bray, is a whole generation of young chefs
Culinary tweezers, these were given to be by Albert Adria who is Ferran 's brother, which if you ever go to Barcelona he has an amazing restaurant,
So a few years later, I had the opportunity to meet Ferran Adria, this Spanish chef who was creating,
So the first homage was for Ducasse, and the last one was for Ferran Adria-- my first and my last gastronomic experience.
And even as we started writing the book, I asked Ferran Adria if he would be in our book.
I thought, well, if Ferran is writing a staff meal book, that's going to be the staff meal book.