Ferran Adrià with Michael Ruhlman
$20/MOCA members; $30/nonmembers
Come to MOCA Cleveland for the culinary talk of the year, a free-roaming discussion between the man widely considered to be "the world's greatest chef" in conversation with Cleveland's premier food writer.
Ferran Adrià Acosta (1962, Barcelona, Spain) joined the team of elBulli in the position of Chef de Partie in 1984. By 1987, Adrià began to use ingredients, techniques, and regional influences that reinterpreted “haute cuisine.” Beginning in 1990, Adrià incorporated tapas, spoons, skewers, jellies, and savory ice cream—concepts that reached their full expression by 1994. From that time on, three pillars characterized the cuisine of elBulli: continual research of new cooking techniques; an emphasis on the role of the senses in the art of creating and eating; and the sixth sense, that is to say, the role of reason and reflection on the act of eating. Adrià’s trademark cuisine was served to the elBulli diner in the form of an extensive tasting menu, which grew to more than forty dishes in the final years of elBulli. Beginning in the late 1980s, Adrià established a culinary season that was divided into two parts: six months of service in the restaurant and six months of research and creativity. The latter activity was carried out in different locations until 2000, when elBullitaller was opened in Barcelona. This change marked an evolution in the cuisine of elBulli, leading to the bestowal of three Michelin stars in 1997, and the title of “Best Restaurant in the World” by Restaurant Magazine in 2002, 2006, 2007, 2008 and 2009. The accolade “Chef of the Decade” was presented to Adrià in 2010 by the same magazine.
Michael Ruhlman is the author of The Making of a Chef, The Soul of a Chef, The Reach of a Chef, The Elements of Cooking, and many other books on food. He collaborated with chef Thomas Keller to produce a series of cookbooks, including The French Laundry Cookbook. In 2011, he published Ruhlman's Twenty, a book distilling cooking to its 20 basic techniques, which won the 2012 James Beard Foundation Award in the general cooking category.