Ferran Adrià has returned to the stage of Reale Seguros Madrid Fusión 2019, the congress at which he announced that he would be giving up his role as chef. Eight years later, he describes the start of a new stage in the  elBulli project. “The show begins!”  

csoriano
January 28, 2019

This Monday, back on the stage of Reale Seguros Madrid Fusión 2019 is Ferran Adrià, the great chef who led the Spanish culinary revolution. Now, eight years later, he  describes the work he and his colleagues have been doing meanwhile.

Since he closed his restaurant, he has devoted his time to a huge task of developing knowledge and ideas on cuisine.

Adrià structured his talk around the different pages that make up the website of the elBulli Foundation, which will soon be available for consultation.

This tool will cover the various aspects of his work:

The Bullipedia, for which 35 books have been drawn up over this period.

The Bulligrafía, a museum/archive for elBulli, a space for preserving the legacy and making known everything that happened in his restaurant and in the whole of Spanish avant-garde cooking over almost three decades, when he revolutionised kitchens the world over. To open in 2022.

ElBulli 1846. The second of the spaces involved in the new future of elBulli. Located in what was the restaurant at Cala Montjoi and covering 6,000 square metres will be an exhibition space and creative workshop, where a team of more than twenty people will be carrying out research and experimentation, maintaining at the centre the renovated restaurant and kitchen as complements to the exhibition Lab.

And, finally, a much-awaited moment at this edition of Reale Seguros Madrid Fusión 2019: the global call for applications for professionals from all over the world who would like to devote their talent to the study of creativity, through very different branches of human knowledge and in three very specific areas:

  • The first call for applications, to be opened to the public as from 3rd February and until June, is for researchers to study every posible variant of dining-room service, including psychologists, sociologists and art professionals .
  • The second will focus on the study, compilation and structuring of the data for a basic library of 100 books that aim to explain cuisine. This project will bring together chefs with philosophers and historians, amongst others.
  • The third is for professionals who can reflect upon, clarify and reveal the secrets hidden by human perception. What is taste? How can we intervene and change the way we understand the perception of flavours, aromas, textures?