Ferran Adria

[Pete]

Has anyone heard of this guy? Or read the article, in Gourmet, about him? Joel Robuchon has called him the 'most important chef in the world'. What do you think of his "foam" food concept? Should food have to come with instructions to be able to be enjoyed? I'd love to hear what you all think of his style of food. Is he ahead of his time or some "mad scientist" chef?

A friend of mine was telling me about him. He uses flavored foams and alot of new and unique ideas. I haven't read the article yet, but it sounds interesting to me.

I read the article. I'm not quite sure what to make of it. I think he's reaching. I'm not sure. Is this really the direction food needs to go? Foam? How is that so different from Mousse? with added air? What happened to the concept of real honest food.
Did you read that article in the New York times about "garbage food"? where are we headed?

I just finished reading the article in Gourmet about Ferran Adria. He is extremely innovative and talented. I don't know if I agree with him when he says French food is dead. I don't think any cuisine is really dead, as long as people still want it. And I don't know if four to five cooks would per plate would ever make it in the U.S. , thats rather cost prohibitive.

[m brown]

check out NY TIMES artical by Amanda Hesser, maybe a month ago, Brilliant article on this chef and his method. We should all be so lucky to have the talent and the time he has to create. Be inspired. Food still has many new turns to take, be not afraid!

ps. Keep an eye out for Ms. Hesser, wonderful food writer. No cusine is dead, honest food is not dead, this is an art of continual renewal.


[This message has been edited by m brown (edited October 15, 1999).]