Ferrán Adrià is the world's best chef and delivers keynotes at conferences about how he achieved this success and the creativity, management and hard work that was required to get to the top of his profession. Ferrán talks abou the imagination, creative talent, and originality it takes to keep El Bulli at the top, and to stay as one of the highest regarded chefs in the world.
Ferrán Adrià is the world's best chef and delivers keynotes at conferences about how he achieved this success and the creativity, management and hard work that was required to get to the top of his profession.
What makes El Bulli worthy of three Michelin stars? And what is it about Ferrán Adrià that makes him one of the best-regarded chefs in the world today? A display of imagination, hard work, provocation and innate creative talent, residing in something as being unique in his ideas.
Championing the idea that we never stop learning, he believes we must always face our adversities and tackle life with courage.
Ferrán’s signature cuisine is based on three fundamental pillars: first, the frequent use of seasonal, regional products. Next, the use of an elaborate technique, both professional and exquisite, grounded on the full knowledge of culinary bases. Finally, profound investigation in which dishes are not only conceived but also acquire a raison d’être, not just mixing ingredients for the sake of it, but giving them a real meaning.
For Ferrán, gastronomy involves the use of all the senses. In any other cuisine, sight, smell and taste would be employed. In El Bulli, they insist we use the sense of touch, essential to appreciate textures, and also the sense of hearing, listening to the suggestive crunch of some of their dishes.
He has written numerous books on the creative process of his work, a facet he brings across in his keynote speeches. Able to speak on the creation of high-performance teams, leadership and food with soul, Ferrán’s speeches please all of the senses.