The chef and gastronomic popularizer Ferran Adrià has become one of those people that anyone stops to listen to when he speaks. From the wisdom and experience that he treasures, the Catalan chef visited this past Saturday the Col-lapse plate on TV3 and left several headlines.
During the more than 20 minutes that lasted his intervention in the program, the founder of elBulli blamed the lack of precision and ingredients the main mistake of many people in the kitchen.
“When people make pastry, they always weigh the ingredients. And I don’t know why,” he wondered, while making it clear that you have to be just as precise in savory as in sweet dishes.
This culinary communicator acknowledged what sometimes may not seem so obvious: “No matter how much technology there is, eating is a physical and mental issue”. However, he did leave the door open for the dreaded excel and Artificial Intelligence to play a role in the future, especially in the economic sustainability of many businesses.
“Out of every ten restaurants and bars that open, six will not last more than five years,” acknowledged Adrià, who attributed this to the general lack of entrepreneurial culture in many hospitality businesses.
“It’s inconceivable. All this is linked to the lack of business and financial education from a young age. That’s where technology will help a lot,” he added.
Ferran Adrià is today a global benchmark in gastronomic creativity and innovation, focused on research, training and the dissemination of knowledge for new generations of chefs.
Born in Hospitalet de Llobregat in 1962, his name is now recognized worldwide for revolutionizing gastronomy with his work at the restaurant elBulli, which he directed until its closure in 2011 and which was considered several times the best restaurant in the world.