Ferran Adria

Text: Adriana Giuffrida


Me again! CC Bakes will be back next week!

Ive become slightly obsessed since my last post on Li from Luxirare. I just cant understand how she manages to create all of these incredible creations and do so with so much equipment. What does she do? Does she work? Is she rich? Can I eat this food? So many questions.

Upon further research, I found the chef from which she gains most of her inspiration. His name is Ferran Adria, he came up with the concept of the caviar juice balls that were used in Li’s parfait, he has been called the ‘Salvador Dali of the kitchen’, and is the head chef at restaurant El Bulli, situated in Cala Montjoi, which is approximately 177km from Barcelona.

Despite its quaint location, El Bulli has 3 Michelin Stars and has been voted the Best Restaurant in the World, thanks to Adrias innovation in the kitchen.

One of the strongest codes of which they work by at El Bulli is that the notion of taste is not the only sense that can be stimulated by food, touch can be played with, as well as smell and sight, therefore making the five senses the main reference of the cooking process. Adria is the famous for using ‘molecular gastronomy’ in his cooking, which is the scientific discipline that studies the physcial and chemical processes that occur while you are cooking. The notion is to seek and investigate the chemical reason behind the transformation of ingredients.

He has also invented ‘Culinary Foam’, which is now used by Chefs around the world. Culinary Foam consists of natural flavours being mixed with a gelling agent, which is then placed in a whipped cream canister, where the foam is created with the help of nitrus oxide. Amazing.

I am hooked, Get me to El Bulli.

This week, Adriana steps in for CC Bakes who is on a three week gourmet tour of the globe. Check back next Wednesday for the return of CC Bakes