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Studiopjj: Random Thoughts
Monday, November 23rd, 2009I should charge 600 euros (for a meal at elBulli), but I do not cook for millionaires. I cook for sensitive people. Creativity comes first; then comes the customer. – Chef Ferran Adrià www.elbulli.com. Interesting thoughts, really. …
Phaidon Cookbooks
Saturday, November 21st, 2009Along with their tour of Europe, Phaidon also released one of the most interesting cookbooks I’ve ever seen; A Day at elBulli. elBulli is the restaurant of world renowned Spanish chef Ferran Adria. Adria pioneered entirely new …
‘Een dag bij elBulli’ beste chef-koks kookboek – Horeca Entree
Monday, November 9th, 2009|
'Een dag bij elBulli' beste chef-koks kookboek
Horeca Entree Het kookboek 'Een dag bij elBulli' van Ferran Adrià is de winnaar van de categorie Chefs van de Kookboek van het Jaar-verkiezing. … |
Cooking with Liquid Nitrogen – Ferran Adria and Harold McGee
Monday, November 9th, 2009Complete video at: fora.tv Chef Ferran Adria, head chef of elBulli, and Harold McGee, author of On Food and Cooking, describe how liquid nitrogen is used in restaurant kitchens to create innovative dishes like alcohol sorbets and frozen …
Drink Hot For Healthy » Blog Archive » Cooking with Liquid …
Friday, October 30th, 2009Complete video at: fora.tv Chef Ferran Adria, head chef of elBulli, and Harold McGee, author of On Food and Cooking, describe how liquid nitrogen is used in restaurant kitchens to create innovative dishes like alcohol sorbets and frozen …
Documentales Blu-ray: elBulli Historia de un Sueño | Blu-ray …
Thursday, October 22nd, 2009En 1975 llega Jean-Louis Neichel, que consigue la primera estrella Michelin. Tras una serie de desacuerdos, Neichel abandona elBulli en 1980, dejando a los Schilling en una situación crítica que incluso les lleva a plantearse el cierre del restaurante … En 1987, el joven chef asiste en Niza a una charla con un gran cocinero, Jacques Maximin, y allí oye una frase que le marcará y que cambiará su destino, el de elBulli y el de la cocina contemporánea: “Crear es no copiar. …
HISTORIA DEL BULLI EN LA PANTALLA CHICA
Saturday, May 26th, 2012En 1975 llega Jean-Louis Neichel, que consigue la primera estrella Michelin. Tras una serie de desacuerdos, Neichel abandona elBulli en 1980, dejando a los Schilling en una situación crítica que incluso les lleva a plantearse el cierre del restaurante … En 1987, el joven chef asiste en Niza a una charla con un gran cocinero, Jacques Maximin, y allí oye una frase que le marcará y que cambiará su destino, el de elBulli y el de la cocina contemporánea: “Crear es no copiar. …
elBulli. The restaurant chronology. | IKONIC arts
Saturday, May 26th, 2012Jean-Louis Neichel comes to elBulli and takes over the restaurant and kitchen management. After one year, elBulli receives its first Michelin star. Neichel brings with him a different way of working and the first influences of nouvelle cuisine. … Xavier Sacristà and Toni Gerez, chef and chef de salle respectively in elBulli, and collaborators with Juli and Ferran for several years, start a new career in the Mas Pau restaurant. The book El Bulli. …
HBS Cases: Customer Feedback Not on elBulli's Menu — HBS Working …
Saturday, May 26th, 2012The world is beating a path to Chef Ferran Adrià’s door at elBulli, but why? In professor Michael Norton ‘s course, students learn about marketing from a business owner who says he doesn’t care whether or not customers like his product.
