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MANILA, Philippines - Who is the Spanish chef known as the Salvador Dali of the kitchen, renowned for his El Bulli restaurant, and is widely considered the Father of Molecular Gastronomy?
He was born on May 14, 1962 in L’Hospitalet de Llobregat, a suburb of Barcelona. His culinary career began in 1980 as a dishwasher at a French restaurant in Castelldefels, Spain. It was here that he learned the classic culinary techniques.
After returning to Barcelona and working in a number of restaurants, he landed a job at the celebrated Finisterre, where he became assistant chef. When he joined the Spanish Navy to fulfill his compulsory military service, he was a member of the captain general’s kitchen staff and was in charge of a kitchen for the first time in his life.
After completing his service in August 1983, he joined El Bulli in Roses, Spain, as chef de partie, and later head chef. At that time, El Bulli was known as a traditional French restaurant, and the manager, Juli Soler, recommended he travel to find fresh ideas. This took him to some of France’s top restaurants, where he acquired a massive collection of techniques from many great culinary masters.
In the late 1980s, he began performing cooking experiments that would forever change El Bulli’s place in culinary history. His experiments are often associated with Molecular Gastronomy, the application of science to culinary practices and cooking phenomena. His creations are designed to surprise and enchant his guests, but the importance of taste is the ultimate goal — “to provide unexpected contrasts and delight the diner.”
He is best known for creating “culinary foam,” which is now used by chefs around the world. In his quest to enhance flavor, he discards the use of cream and egg, and instead uses the foam, which consists of natural flavors (sweet or savory) mixed with a natural gelling agent. The mixture is placed in a whipped cream canister where the foam is then forced out with the help of nitrious oxide. His foam creations include foamed espresso, foamed mushroom, and foamed beetroot as well as foamed meat.
Although El Bulli is located in the small town of Roses on the coast of Catalonia, about two hours north of Barcelona and at the end of a narrow winding mountain road, it has 3 Michelin stars and has been ranked the best restaurant in the world by Restaurant Magazine.
In keeping with its creative goals, El Bulli would close six months of the year, during which he travels and performs culinary experiments in his workshop, El Taller. In partnership with his brother Albert, he has a range of culinary products called Texturas, which are the result of a rigorous process of selection and experimentation. Some of its products include Xanthan, wherein Xanthan gum allows the user to use a very small amount to thicken soups, sauces and creams without changing the flavor; as well as Algin, a key component which is essential for every spherical preparation: caviar, raviolis, balloons, gnocchi, pellets, and mini-spheres.
He has written several cookbooks, including A Day at El Bulli, El Bulli 2003-2004, and Cosinar en Casa (Cooking at Home). With his young assistant Daniel Picard, he has made almonds into cheese, and asparagus into bread with the help of natural ingredients. He has been a featured chef on Great Chefs television.
El Bulli recently made news when it served its final meal last Sunday with a spread of 50 dishes including Clam Meringue, Olive Spheres, and Hot Cold Gin Fizz. ”People think I should be sad, but I feel the happiest man in the world,” he said. ”EL Bulli is not closingIt is just transforming.”
He is turning El Bulli into a culinary foundation.
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Last week’s question: Who is the London designer known for revitalizing rationalist design?
Answer: Jasper Morrison
Winner: Lorelai San Pascual of Parañaque City
