When I heard Ferran Adria was coming to Chicago I automatically wanted to know when and where! For those that don’t know he is the creator of “molecular gastronomy” but he himself likes the term “deconstruction” and the first to document “molecular gastronomy” in his books and research. Through out time several “geniuses” have been known to have unique quirks about them despite their intelligence, Einstein started off as a kid with speaking issues which resulted in his obsession with natural elements, Tesla had a work schedule that consisted of waking up at 3AM everyday and working til 11PM, Thomas Edison had a polyphasic sleep cycle, a nap-oriented sleep pattern that aims to free up more waking time over a person’s life. While sitting there watching Ferran Adria I couldn’t help but think that some of those quirky tendencies were also a part of his personality. Its like his brain was constantly thinking and in front of Grant Achatz of Alinea, Andoni Luis Aduriz of Mugaritz and pretty much the whos who of culinary in Chicago he couldn’t stand to listen to any praise about himself. It was extremely exciting and refreshing meeting him. Its just what I needed to challenge myself everyday making food thats unique and innovative.
Chef Rupali Amin 