Chef adria ferran biography
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Ferran Adria Acosta was born on May 14th, He began his culinary career in at age 18, as a dishwasher at the Hotel Playafels in Castelldefels. For a year, the Chef de Cuisine at the hotel taught him how to prepare traditional Spanish cuisine. At 19, he was drafted into military service where he worked as a cook. In , at the age of 22, Chef Adria joined the kitchen staff of El Bulli as a line cook. El Bulli opened in by Dr. Hans Schilling and his Czech wife Marketa, and was named for the French bulldogs they owned. The restaurant received its first Michelin star in under Great Chef Jean-Louis Neichel.
In , Chef Jean-Louis left El Bulli to open his own restaurant in Barcelona ( Neichel’s) and Chef Ferran Adria was put in sole charge of the kitchen. In , Chef Ferran gained his second star for the restaurant and in , its third Michelin Star. In , Chef and his partner Juli Soler, his partner in the restaurant, sold 20% of their business to Miquel Horta for million pesetas. This was a turning point for El Bulli. The money was used to finance an expansion of the kitchen and it opened the door to new clients who helped spread the word about the creative experimentation happening at the time in Cala Montjoi
The experimentation is often referred to as “molecular gastronomy”,
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Ferran Adrià
elBulli
The Spanish Chef Adrià from Catalonia is one of the best and most innovative chefs in the world, and his elBulli restaurant has become a fine-dining Mecca. Ferran Adrià Acosta grew up in the suburbs of Barcelona. He started his culinary career as a dishwasher at the Playafels Hotel in Castelldefels, where he got promotion to the position of line cook. He later joined the kitchen staff of elBulli, a prestigious restaurant in Roses, Catalonia, then run by chef Jean-Louis Neichel. Thus began a new era in gastronomy.
From a Traditional Kitchen to a Culinary Laboratory
At the age of 22, Chef Adrià became the chef of elBulli, which, despite getting international award, was not quite well-known. It was Chef Ferran who transformed elBulli from a traditional French-style restaurant into a laboratory of culinary experiments. He is a pioneer in the use of molecular gastronomy techniques and new technologies in cooking. Avant-garde approaches to cooking and combining flavors and structures are the hallmark of the Ferran chef. The chef himself will always push boundaries and create dishes that are creative and innovative.
Almost 12 years after the restaurant served its last dish to the public, the doors opened as the “elBulli” museum. This is a reference to t
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Ferran Adrià Acosta Biography | 10 Engrossing Facts
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