Post on 27-May-2015
transcript
El Bulli: The taste of innovation
Hardly accessible: from the reservation to the car ride…Limited in space and guests
capacity…Time limit on opening throughout the year…
So what is it about El Bulli?
Molecular Gastronomy Unseen and new way to creativity in gastronomy
it’s the most differentiated enhancing service for a restaurant: core service =Serving food
Enhancing service=serving emotion.
New experience , Surprising customer, with the unexpected
“Creativity comes first then comes the customer”
Ferrnan Adria
Exclusivity and authentic spirit contrasted with “hi-tech” recipe: GOAL IS EMOTION
The image comes along with the personage, the creative process is generated by Chef Ferrnan Adria
The Creative process what exists already never
satisfies the creative mind…This is where creation takes place.The goal is to achieve the unthinkable, the unseen and unspoken of!
The creative team: 8 to 9 creative minds that are researching the emotion in the food chemistry
Implementing the creative team is a “method” for Ferran Adrian “to make ideas flow”
Creative brainstoming, traveling reserching arround the world. Divided in three groups, each presenting to the others generating
feedback and ensuring leading position in the molecular gastronomy field.
Constent reserch for the new emotion through tastes and textures
Equipment and cooking accessories
High-tech equipment for precise manipulations, cooking becomes chemistry
To create new experiences that would awaken all 5 senses, the restaurant closes from October to late march.
R&D laboratory: “El Taller” where the visionairs team up : Chef Oriol Astro, Albert and Ferran Adria.
Complete review of the recopies, everything is changed from a year to the next.
The creative process is focused on the development of elBulli’s
sixth sense: ”Introducing emotions in cooking”
“Irony, Humour, Provocation, Chilhood memories.”
Solids
foams…Liquids
The restaurant’s operations 60 persons staff for 50
guests Half of the staff is trainees 7am to noon: purchase of
the necessary products 10 a.m. Adria arrives at the
restaurant: 1hour for day organization
3 p.m. cooking starts 4 p.m. hall cleaning and
dining-room set-up 5:30 restaurant is ready for
operations 7:30 customers arrival.
Why not…
Lowering the staff : 30 cooks is a lot
Extend the operation of the restaurant to all year round
Such improvement could be applied…
BUT IS IT REALY WHAT THE CUSTOMER WANTS?
The restaurant’s operations are to be improved but elBulli is oriented towards a goal of gastronomy, surprising experience and not towards profit!