El Bulli, the epicenter of the latest gastronomic revolution, has reopened as a museum. Its creator, Ferran Adrià, is once again the protagonist of Stay to eat, and he does so with the premiere of the podcast in video format on YouTube, to tell what point in his career he is at, what were his culinary tastes that marked the line of what was being cooked, how they sought provocation, or what mistakes he made in the most successful times.
Among these, he acknowledges that he should have taken advantage of his influence in congresses to contribute to giving more prominence to the work that is done in restaurant halls (“We were wrong about that”), or what remains to be done in the professional field .
During the podcast, he explains his commitment to knowing and being able to explain through the museum the multiple processes behind each elaboration. Reflect on that "perfect storm" that made the project in Cala Montjoi take a long time, or how you see haute cuisine and its economic viability, something that is very clear to you in a society where there are many people with many resources, or on the Reasons why you think Danish chef René Redzepi has decided to close Noma.
Adrià assures that if he had thought about it, he would have dosed creativity a bit, as a strategy, and makes a defense of the long tasting menu, which is still valid in the vast majority of the best restaurants in the world. Give your opinion on the prominence given to El Bulli, at times monopolizing all the prominence, at a time when there was a revolution led by Spanish cuisine, and the importance that the countless interviews that appeared in the media had for him of all the world.
In a calm reflection on his future, he confesses that he would like to pass on his experience and knowledge to a boy or girl with a talent for creative cooking, and he says that, with the new museum and after having made a work and telling it, it gives for closed the circle. Now, she says, “I have the job of knowing what my job will be in a year. Unless you eat at El Bulli and that we reopen it as a restaurant, anything can happen”, he jokes, after recounting the reasons why he does not see any logistical possibility of providing food in the new space, due to the criticism he receives.
And it is that criticism, he explains, is something normal to which he has had to get used to, like all professionals who work in the creative field. "You never read reviews of a bad traditional cuisine restaurant."
You can subscribe to the Stay for a meal podcast or become a follower through the Spotify, Google podcast or Apple Podcast platforms. From now on, you will also be able to view the interviews of the characters that go through Stay for a meal on YouTube. Become a subscriber or follower and every time we release a new episode, you will receive a notification. Thanks for listening.
