A form of organization and synchronism in the kitchen that I had never imagined that would exist! Under the wings of the number one cheff in the called nouvelle cuisine, scientific or even molecular gastronomy, as some might say, Ferran Adrià commands the 45 individuals that mix into one when it's time to work. If one name hasn't yet been found to describe his class of cooking, it could easily be called spectacular! Imagine that number of cookers serving only fifty lucky clients a night...a real army of handcrafters of the today's boldest kitchen, which has been fitting El Bulli in the vanguard for over 25 years, when the average time for new tallents hardly overcome five years. According to Ferran himself, not even he understands very well what happens in his small gastronomic bubble: "El Bulli is not real, it is not a common place. It's a restaurant where people come to live a dream! That's why understanding it is something very complex.". As explained, what he provides is an activation of all the senses, making the whole experience unique, from the arrival at the beautiful small bay where the restaurant is located, passing through the client's interaction with the food, to end in it's pleasurous tasting...and a big "aaahhhh" satisfaction smile.

Complete interview in the "Gosto" magazine n. 6 (Brazil) of this month. 

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