![]() ![]() Behind the curtain, dozens of other cooks stand with him: in recent years, there have been about 45 people at a time working in El Bulli's kitchen, and since most of them stay for just one season, the total over the two decades since he began experimenting with food reaches high into the hundreds.Įach year, around 3,000 apply for the privilege of passing six months as stagiaires – technically the word means "interns" or "apprentices," but it translates metaphorically as "kitchen slaves"– at its stove tops. The only trick – if that's the right word – is that he is not doing it alone. ![]() Ferran Adrià really is working wonders with food, the likes of which have never before been seen. A t El Bulli, there is no hoax, no quaking charlatan pretending to be powerful. ![]()
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