A Special Talk for Harvard Faculty by Ferran Adria, Chef of elBulli in Spain: The Art and Science of Cooking
September 7, 2010
To begin the academic year, Harvard faculty members were warmly invited to attend this special opportunity to meet and hear from Ferran Adria, world renowned chef of elBulli in Roses, Spain. Chef Adria is currently here at Harvard, collaborating on a General Education course for Harvard undergraduates entitled “Science and Cooking: From Haute Cuisine to the Science of Soft Matter.” He’s most interested in reaching out to Harvard faculty to explain the critical importance of collaboration between academia and the culinary world by stimulating substantive discussions about food processes within the contexts of scientific, social, and historical perspectives.
Chef Adria is a culinary superstar. His restaurant, elBulli, in Roses Spain, which has a 3-star Michelin rating, has been named the best restaurant in the world by Restaurant Magazine. Noted French chef Joel Robuchon has called Adria "the best cook on the planet," while fellow Frenchman and legendary chef Paul Bocuse agrees that "he's doing the most exciting things in our profession." Writing in The Los Angeles Times, critic David Shaw hailed Adria as "the brightest star in the gastronomic firmament."
Getting a reservation at elBulli is near impossible—with 2 million reservation requests annually for only 8,000 places—but Chef Adria has offered to share his philosophy—often described in the press as “molecular gastronomy: where art meets science” with Harvard faculty. While he won’t be cooking for us, he has kindly agreed to give a brief talk and engage faculty in a lively discussion.
This event was the first Harvard University Faculty Arts & Culture Event of Fall 2010, sponsored by the Office of the Senior Vice Provost for Faculty Development and Diversity.