Added: 10/30/2005 |
Valuable legacy of famous chefsIn fact, any cuisine enjoys its present refined shapes at the most due to the talents and efforts of famous chefs from past and present, who experiment over cooking, write books about it, teach culinary magic to the younger generation and keep the traditions of old masters. Today's famous chefs also do all the work, enumerated above; and it is not worth considering that they are rich and unoccupied people. On the contrary, you should do much beforehand and afterwards in order to occupy the position among famous chefs of the world or of a country. Some of the famous chefs today have started their career with washing dishes at a restaurant and gaining experience at the same time. Therefore, if you have a hand in cooking and want to connect your future with this career, your cooking skills and chefs' choice knives are not enough to gain success in the sphere of culinary.
Let us observe at least one biography of a famous culinary chef in order to find out the qualities you should have to become successful in the world of culinary.
Ferran Adria Acosta is a famous head chef of El Bulli Restaurant in Roses, near Figueres on the Costa Brava of Catalonia, Spain.
According to Juan Mari Arzak, who is considered the father of the modern Spanish cuisine, "Ferran Adria is the most innovative man in the history of cooking."
Ferran Adria started cooking in 1980, beginning with the job of dishwasher at the Hotel Playafels on Ibiza. Later, the chef de cuisine taught him the traditional Spanish cuisine. Adria became an exponent of the so-called chemical gastronomy, where he experimented with new technologies, unexpected textures and flavors and spent six months in the kitchen of his restaurant and the balance of the year in a laboratory in Switzerland, perfecting his recipes. He is world-known for his thirty courses gourmet menu as a synthesis of the arts. All courses are created in his laboratory kitchen in Barcelona. People travel from all over the world to dine at El Bulli, Ferran Adria's restaurant in Roses, Spain, where diners experience entirely new and exciting food that is at the top of the modern culinary industry.
Along with the courses, Adria's cocktails are both innovative and unique. For instance, his rum and tarragon cocktail is served frozen into cubes and his pina colada is served on a spoon in the form of foam, jelly and sorbet. Thus, Ferran Adria's dishes are real masterpieces in the culinary art, magnificent to both: the eye and mouth.
He introduced into the restaurant industry the concept of Fast Good, which is his vision of fast food. Besides this idea, his main goal is to create the concept of introducing healthy quick service food to the European public. "Education is important," says Adria. "We must tell young people that health is important. Great chefs can do this-they can influence the youth."
Fast Good has been open about a year and shows popularity among Spain's public. Next Fast Good is to move to South America, from where it will eventually head north, possibly to your location or nearby.
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