Michelle Bernstein and Jeremiah Bullfrog on the Closing of El Bulli
|The Kitchen at El Bulli|
Chef Ferran Adria and his brother Albert fueled the modern cuisine movement, creating complex dishes and presenting them in incredibly creative ways. Take the spherical "olive," a liquid sphere of olive puree created using a seaweed extract called sodium alginate, which creates a thin skin to hold the liquid within:
|One of El Bulli's signature dishes: Liquid-filled Spherical "Olives"|
"Ferran is going to turn it into a very sophisticated place for even more ideas and genius to be created, from which eventually more of the world can learn. This type of cuisine ... or science ... or creativity ... can now touch millions.
"I believe El Bulli and its type of gastronomy has definitely touched all of us in the business. Whether we use it or not, its in our brains. The seed was planted and now we all know how much we don't know and how much is really out there to still learn. At least that's how I feel, especially since I was able to eat there a couple months ago. I feel sort of not worthy. I need to learn and to study to become better.
"I truly think this is what Ferran Adria has done for the whole gastronomic world, including Miami. We will definitely see young disciples and people he has somehow touched and their food very soon down here, if not already.
"Just look at Pubbelly (Sergio worked at La Broche) and Jose Andres will be opening a Bazaar in Miami very soon."
Another local chef who had the opportunity to spend time at El Bulli was Jeremiah Bullfrog of the food truck gastroPod, who worked in the kitchen:
|Chef Jeremiah Bullfrog of gastroPod|
"Bulli has influenced the dining scene across the globe for better or worse. We still suffer from the occasional wayward foam gone awry. Marcel Vigneron (Top Chef) can't seem to let it die even after Ferran put it to bed.
"As per Miami, there are a handful of locals whom work wonders with cutting edge kitchen shit. Chadzilla and Kurtis Jantz (Trump) being ones that come to mind. Alberto Cabrera (The Local).
"With it's closing will come it's successors. The States are blessed with Grant Achatz, Richard Blais, and a slew of Jose Andres alums who are blazing new culinary trails with the spirit of Bulli.
"As much shit as they put me through, there is and will never be a place like it. Ever. And for the opportunity that I was given I feel blessed to have been a part of it."