Ferran Adrià visits Harvard

On Friday, December 9, 2008, the world-acclaimed chef of El Bulli, Ferran Adrià, discussed the fascinating relationship between modern science and modern cuisine.

Adrià, called by Gourmet “the Salvador Dalí of the kitchen” traced the birth of molecular gastronomy, manipulating the physical and chemical processes of cooking, and then discussed his own adventures in what he calls “molecular cooking.”

In particular, Adrià explored the use of hydrocolloids, or “gums” that enable a delicate fruit puree to be transformed into a dense gel, and deconstruction techniques like spherification, creating a resistant skin of liquid (as in a pea soup held in a pod of nothing more than itself).

Memorandum of Understanding

The Harvard University Materials Research Science and Engineering Center invited Ferran Adrià of el Bulli and the foundation ALICIA to visit and give a public lecture on Science and Cooking and two guest lecture classes. Following this visit we have established a memorandum of understanding (MOU) between the School of Engineering and Applied Sciences at Harvard University and Ferran Adrià. 

Menus

While in town, Ferran Adrià dined at local restaurants Rialto and Clio. The menus are below. Acclaimed chef José Andrés also attended the events.

Rialto Menu for Ferran Adrià and Guests

Monday, December 8, 2008

FIRST
Single Duxbury Oyster with apple mignonette
'06 Bianchetta Genovese Bisson U Pastine, Liguria, Itality

SECOND
Sweet William Farm egg custard with parmesan, poached pears and hazelnuts
'06 Rkatsiteli Dr. Konstantin Frank, Finger Lakes, New York

THIRD
Nantucket Bay Sea scllops with squash ravioli, chanterelles and smoked bacon
'06 Gruner Veltliner Smaragd Franz Hirtzberger Rotes Tor, Wachau, Austria

FOURTH
Vermont pan-roasted quail stuffed with fried olives, pine nuts and raisins
'06 Frappato Occhipinti Il Frappacio, Sicily, Italy

FIFTH
Greta's Fair Haven Goat Cheese
'87 Vernaccia di Oristeno Contini Reserva, Sardinia, Italy

DESSERT
Petits fours: Chocolate mouse cakes, cheesecakes

Clio Menu for Ferran Adrià and Guests

• Menu at Clio (courtesy of the Boston Globe)

In the Media

"Adrià in person," Boston Globe, December 3, 2008 (link)

"Chef Combines Science, Culinary Knowledge," Harvard Crimson, December 10, 2008 (link)

"Ferran Adrià, professor a Harvard, " 3cat24, December 12, 2008 (video)

"Harvard se alía con Adrià, la Fundació Alícia y El Bulli," El Periodico, December 12, 2008 (this link is no longer available)

"Harvard se alía con Adrià, la Fundació Alícia y El Bulli," El Periodico, December 12, 2008 (pdf)

"Adria at Harvard: The Top Chef and the Scientists," Time Magazine, December 12, 2008 (link)

"Ferran Adrià conquista Harvard," El Pais, December 12, 2008 (link)

"Ferran Adria seeks scientists’ help to push food further," Boston Herald/AP Wire, December 13, 2008

"Harvard investiga para Ferran Adrià," El Pais, December 13, 2008 (link)

"Molecular gastronomy: Revelations from the new science of cooking," Boston Globe, December 14, 2008 (link)

Ferran Adrià Biography

Considered one of the most creative individuals in any profession, Adrià views preparing food as a language “to transmit impressions, feelings, sensations, and experiences.” He says, “Cooking is a language with its own special alphabet. From one alphabet, each cook creates his or her own unique conversation. Our role as chefs is to expand this dialogue, offering the world new forms of culinary expression.”

Ferran Adrià is the head chef of the restaurant El Bulli, located on the coast of Catalonia near the city of Barcelona. Perhaps best known for creating “culinary foam,” Adrià’s stated goal is to “provide unexpected contrasts of flavor, temperature and texture. The idea is to provoke, surprise and delight the diner.” El Bulli has 3 Michelin stars and is considered among one of the best restaurants in the world.

Sponsors

• Sponsored by the Materials Research Science and Engineering Center at Harvard University.

• Hosted by the Harvard Department of Physics and the Harvard School of Engineering and Applied Sciences.