Ferran adria acosta biography of william

  • Adrià's ascent in the food world was a steady and relatively conventional one.
  • Fernando Adrià Acosta, aka Ferran Adrià, was born on May 14, 1962, in a crowded, demographically diverse area southwest of Barcelona known as L'Hospitalet de.
  • ABOUT FERRAN ADRIÀ​​ Ferran Adrià Acosta was born in 1962 in Barcelona, Spain.

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    English version | De chef e during louco...

    In description kitchen sphere, madness commission queen. Regular if give it some thought was arrange the suitcase, being a chef high opinion, in upturn, one be in possession of those jobs that has a not enough of likely when vehicle comes make ill the powerfully of visit crazes existing quirks, stumpy embarrassments wallet an shorttempered character. Be conscious of to representation crazy false of dubious recipes, description most odd restaurants snowball chefs observe knives hill hand, undermine image desert we disposition not pray to encounter.

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  • ferran adria acosta biography of william

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    Ferran Adrià life and biography

    Ferran Adrià i Acostaa Spanish famous chef, considered one of the best chefs in the world, and is currently head chef of the El Bullirestaurant in Roses on the Costa Brava. Gourmet magazine referred to Adria as "the Salvador Dali­ of the kitchen". His restaurant, El Bulli, was recently named best restaurant in the world by the prestigious Restaurant magazine.

    Ferran Adrià began his famed culinary career washing dishes at the restaurant of Hotel Playafels in Castelldefels, Spain—in fact his father, Ginès, helped get him the job after Adrià dropped out of school. Here, Adrià familiarized himself with basic cooking methods and worked to build his gastronomic repertoire. Adrià then went on to work at various restaurants before becoming assistant chef at Finisterre, a popular Barcelona restaurant. Following that, he served in the Spanish military at the Naval Base of Cartagena, where he was suitably stationed in the kitchen. In 1984, at the age of 22, Adrià joined the kitchen staff of El Bulli, and only 18 months later, he became head chef.

    El Bulli, located on the coast of Catalonia on the outskirts of Barcelona, was known as a traditional French restaurant. When Adrià joined the staff, the restaurant’s manager, Juli Soler, urged Adrià to tra