Inspired

The air of the Castro Theatre was all foodie/yuppie, and it occurred to me that maybe this talk was not a good idea, and instead I should be at a happy hour someplace, actually eating something amazing rather than hearing someone talk about food. But then out stepped Ferran Adria and his interpreter and I was wowed by his humility and dedication to the study and innovation of cuisine as he described what he does, and why.

The word, "cuisine" sounded so pretentious. Haute cuisine. Seriously? While babies are dying in Africa, we're talking about how with liquid nitrogen, we can finally make sorbet out of liquor. And with some specialized ingredients, we can make skinless ravioli, and deconstructed versions of common foods. Wow! A strawberry, made out of strawberries, that looks just like a strawberry! So even though this was the ultimate in food luxury and his creations took time, sometimes expensive ingredients, and expertise, I was impressed by how it was all truly art. It was easy to be wowed by what was obviously a lot of time and care into the food preparation, as well as truly masterful plating and what I am sure is amazing flavoring. But at some point during the video demonstrations of the inventive things that they've done with their gastronomical explorations, I felt inspired by their creativity and dedication to inovation and excellence.

Ferran Adria gained his reputation through his El Bulli, which was voted best restaurant in the world FIVE years in a row. He's opted to close that restaurant, and instead start a foundation dedicated to food research. I'm excited to see what new things he will do with things that we already know well, like flowers or foam or crazy things he makes as spheres with Algin. But while I wait to see what he unfolds, I am going to explore my own creative venture, which is just this little blog here.

Ferran Adria signs books after his talk at the Castro Theatre
 in San Francisco, CA
Photo Credit to Ellen Yang