Ferran Adria dishes on his approach to molecular gastronomy

Ferran Adria, described by many as the chef's chef, discusses in this article the importance of science and why molecular gastronomy needs to be taken seriously. "El Bulli is not a restaurant. It is not a business. It is a place where we push the limits of the kitchen -- and we happen to share the results of that with the people that go there," Adria says.

View Full Article in:

Independent (London) (tiered subscription model), The

Published in Brief:

SmartBrief Job Listings for Food & Beverage

Job Title Company Location
CULINARY ARTS PROGRAM DIRECTOR AND INSTRUCTOR
Nashville State Community College
Nashville, TN
Executive Chef
Newport Harbor Corporation
Newport, RI
Executive Sous Chef
The Cliffs
Salem, SC
Executive Chef
The French Goat
Lewisburg, WV
Culinary Buyer
The Culinary Institute of America - Greystone Campus
St. Helena, CA