Ferran Adria gives up his secrets

It would take 125 years to get through El Bulli's reservations backlog for this year alone, but its chef, Ferran Adria, is divulging his secrets with a line of natural food derivatives. The range, cooked up in the El Bulli laboratory, will allow even mediocre chefs to attain the tastes of El Bulli.

View Full Article in:

Independent (London) (tiered subscription model), The

Published in Brief:

SmartBrief Job Listings for Food & Beverage

Job Title Company Location
Culinary Buyer
The Culinary Institute of America - Greystone Campus
St. Helena, CA
Senior Culinary Buyer
The Culinary Institute of America - Greystone Campus
St. Helena, CA
Corporate Executive Chef
American Food & Vending
Syracuse, NY
Culinary Management Training Program
Hilllstone Restaurant Group
Multiple Locations, SL_Multiple Locations