Food & DrinkFerran Adrià refers to himself as a "chef" and a "creative" interchangeably. In this interview, he reveals on foam, flow charts and a shortage of new ideas, that he doesn't like the term "molecular gastronomy," and he talks about other terms such as "deconstructionism" and "minimalism." ...
... Ferran Adrià, of El Bulli restaurant, two hours north of Barcelona, is widely regarded as the world's most creative chef. El Bulli, open for six months out of the year, receives two million requests for the 8,000 reservations it takes each year. Each night, it serves a single, 28-to-35-course menu (it cost about $260 last season)with food inventions that have included foams, frozen airs, powders and hot gelatins. ...
Full Story: Portrait of the Artist as a Chef; By KATY MCLAUGHLIN, on WSJ.com
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