This event became a turning point for elBulli, the money was used to finance an expansion of the kitchen and the relationship with Horta opened the door to new clients, businessmen, and politicians who helped spread the word about the creative experimentation happening at the time in Cala Montjoi. In 1994, Ferran Adrià and Juli Soler (his partner) sold 20% of their business to Miquel Horta (a Spanish millionaire and philanthropist and son of the founder of Nenuco) for 120 million pesetas. Eighteen months later he became the head chef. In 1984, at the age of 22, Adrià joined the kitchen staff of elBulli as a line cook. At 19 he was drafted into military service where he worked as a cook. The chef de cuisine at this hotel taught him traditional Spanish cuisine. A liquid olive, one of Adrià's appetizersįerran Adrià began his culinary career in 1980 during his stint as a dishwasher at the Hotel Playafels, in the town of Castelldefels.
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