Chef Jeremiah Bullfrog Tells All About His Stint at El Bulli
The restaurant, which was described in a recent book called "Ferran: The Man Who Reinvented Food," is world renowned. It's owner, Adria, has won acclaim for food, design, and unconventional thought about restaurants. Even more interesting: It will close at the end of 2011 and reopen two years later as a think tank, according to Business Week.
That was a big year for gelée (gelled suspension). There was a dish called "vegetables," that was just squares of gelée--red, white, green, black, orange. Red was tomato, orange was carrot. I remember reading something that Ferran said: that the gelee should taste better than the actual vegetable. But when I finally got to taste it, I thought no, it doesn't. They weren't really that great.Read chef Jeremiah's full interview.
Or the pea soup. They used Birds-Eye frozen peas, like you could get in the supermarket. It's a cool soup--hot and cold at the same time, but I remember thinking, why not wait until peas were in season? But who am I to tell them what to do?
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