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Chef Mario Castros

Chef Mario Castro’s Favorite Chef: Ferran Adrià

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Blanca Blue’s chef, Mario Castro, openly admits his admiration for Spanish chef and father of deconstruction, Ferran Adriá. Take a look at this brief biography of this iconic chef.   

Ferran Adrià

Though Ferran Adrià came to the culinary world seemingly by accident, and from humble beginnings, his creativity and genius have catapulted him to international fame and recognition. Today Adrià is hailed as one of the most talented, creative, and exciting chef’s in the world. His work for the prominent, now closed, Spanish restaurant El Bulli, found on the Costa Brava of the Catalan Mediterranean, brought it a coveted 3 Michelin star rating as well as the top spot on many publications annual lists of great eateries.

 

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by citylifemadrid.com

Father of Deconstruction

The name Ferran Adrià is now synonymous with deconstruction cuisine, sometimes labelled “molecular cuisine” (though Adrià himself prefers the term deconstruction). Adrià reinterprets well-known dishes in innovative and interesting ways while preserving the true essence of the flavours. The brilliant methods which he has used in his kitchens have been lauded in a cutthroat industry and imitated by countless chefs across the world.

Passion drives passion

Ferrans journey began at age 18 when, driven by the desire to spend a full summer in Ibiza, he took a job as a dishwasher in a restaurant in a coastal town just south of Barcelona. While in Castelldefels he began to pick up the techniques involved in Spanish cooking despite lacking any real desire to learn the craft of cooking. Adrià did make it to Ibiza for some fun, but came back to Barcelona where he worked in a string of restaurants before serving as a cook in the military where he eventually became a cook for the Admiral of Cartagena (a port town in the Mediterranean).

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From dishwasher to chef

It wasn’t long at all before Adrià found himself firmly in charge of a kitchen and a team of five which created meals for high-ranking officials like cabinet ministers, and once even the King of Spain. This ignited an intense love of cuisine which until that moment had not been present. Later on Adrià jumped at the chance to work as an intern at El Bulli. At this point El Bulli was one of only two two-star Michelin restaurants in the country.

Experimentation

While attending a culinary course Adrià was inspired by an instructor who encouraged originality and creativity rather than the imitation of other styles and chefs. What followed was experimentation with food which led him to develop very creative culinary techniques which no-one else had even attempted, and which saw him to a position of head chef very quickly.

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Lead by example

These ingenious techniques have influenced an entire generation of Chefs who now know that it’s ok to approach food with a decidedly artistic flair, and because El Bulli was open for only half of the year Adrià had plenty of time to experiment. In fact, he spent much of his free time playing the mad scientist as be brainstormed and refined his recipes and techniques.

The science of amazing food

Throughout his career Ferran Adrià has enjoyed transforming the ingredients, flavors and, textures of well-known and loved dishes in ways that make them unique and interesting, but which allow them to stay true to their original form. Adrià has now been delighting his captivated diners for decades with his signature style. Whether it be the quintessential foods of his home with some twists on flavor, like the tortilla española (Spanish omelette), or dishes like to gazpacho, savory ice creams, or even cocktails and everything in between Ferran Adrià provides a unique way in which to enjoy them served in new forms. Gels, mousses, foams and warm gelatines, or even freeze-dried dishes, are just a part of what Ferran Adrià, the father of deconstruction, offers to diners.

So, the next time you sit down to enjoy a stunningly deconstructed meal at Blanca Blue Restaurant, you should remember that the techniques used to create it, and indeed the movement as a whole, started with none other than Ferran Adrià!

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