El Bulli: The taste of innovation

Hardly accessible: from the reservation to the car ride…Limited in space and guests

capacity…Time limit on opening throughout the year…

So what is it about El Bulli?

Molecular Gastronomy Unseen and new way to creativity in gastronomy

it’s the most differentiated enhancing service for a restaurant: core service =Serving food

Enhancing service=serving emotion.

New experience , Surprising customer, with the unexpected

“Creativity comes first then comes the customer”

Ferrnan Adria

Exclusivity and authentic spirit contrasted with “hi-tech” recipe: GOAL IS EMOTION

The image comes along with the personage, the creative process is generated by Chef Ferrnan Adria

The Creative process what exists already never

satisfies the creative mind…This is where creation takes place.The goal is to achieve the unthinkable, the unseen and unspoken of!

The creative team: 8 to 9 creative minds that are researching the emotion in the food chemistry

Implementing the creative team is a “method” for Ferran Adrian “to make ideas flow”

Creative brainstoming, traveling reserching arround the world. Divided in three groups, each presenting to the others generating

feedback and ensuring leading position in the molecular gastronomy field.

Constent reserch for the new emotion through tastes and textures

Equipment and cooking accessories

High-tech equipment for precise manipulations, cooking becomes chemistry

To create new experiences that would awaken all 5 senses, the restaurant closes from October to late march.

R&D laboratory: “El Taller” where the visionairs team up : Chef Oriol Astro, Albert and Ferran Adria.

Complete review of the recopies, everything is changed from a year to the next.

The creative process is focused on the development of elBulli’s

sixth sense: ”Introducing emotions in cooking”

“Irony, Humour, Provocation, Chilhood memories.”

Solids

foams…Liquids

The restaurant’s operations 60 persons staff for 50

guests Half of the staff is trainees 7am to noon: purchase of

the necessary products 10 a.m. Adria arrives at the

restaurant: 1hour for day organization

3 p.m. cooking starts 4 p.m. hall cleaning and

dining-room set-up 5:30 restaurant is ready for

operations 7:30 customers arrival.

Why not…

Lowering the staff : 30 cooks is a lot

Extend the operation of the restaurant to all year round

Such improvement could be applied…

BUT IS IT REALY WHAT THE CUSTOMER WANTS?

The restaurant’s operations are to be improved but elBulli is oriented towards a goal of gastronomy, surprising experience and not towards profit!