Bourdain encounters Adrià – and discovers more.

Decoding Ferrán Adrià
If I had been able to stay awake in my freshman Philosophy class (8 AM, what was I thinking?) I could probably give you a spot-on philosophical underpinning for the concepts inherent in this title. Alas, I can only share observations from the vantage point of a life well-lived, if not well-read or well-educated.

The recent Anthony Bourdain TV show “Decoding Ferrán Adrià ” was a gift. It was one of those exceedingly rare moments when the medium delivers on its potential. What can a TV show tell us about fundamental existential questions? We know what it can tell us about a celebrity chef. About a celebrity chef turned travel show guide. But just what might it tell us about ourselves when its topic is a highly acclaimed chef and his Michelin rated restaurant in Spain – a restaurant that is booked a year in advance?

Many of us will never dine at El Bulli or sadly, even make it to Spain. Most of us will not buy his books – huge tomes, both art and science. But any one of us could find immeasurable pleasure in his story, his mission, the things he devotes himself to. This was my introduction to Ferrán Adrià and for it, I will be forever grateful.

is an icon in the restaurant/food world. His 3-star Michelin rated restaurant El Bulli is even harder to get into than Thomas Keller’s French Laundry. Adrià is probably best known for his use of a workshop or atelier. He is known for his team’s use of scientific principles to deconstruct and re-present food in new ways. Foam, people always talk about his foams. People talk about how he closes his restaurant for half the year to travel. Time Magazine hails him as an innovator. Many are in awe of him, others scoff at his innovation. Some understand his place (only) as a trendsetter. Many people, I think, fail to appreciate what drives him and what he contributes to world of gastronomy.

Bourdain meets Adrià
How delicious to see a cynic squirm. Bourdain was actually nervous before meeting Adrià. You have to pay attention now. Adrià begins his encounter with Bourdain by posing a simple question: Are you an eater or a diner? Bourdain professes to a moment or two of panic. (I don’t believe he actually had a second of doubt, but, hey, it’s a TV show, I’ll let him slide.)

The question reveals much about Adrià. Is this (potential diner) a person who is enamored of artifice and pretense? Or, is he someone who is fundamentally open to and appreciative of the power of food? Is this someone who believes food has the potential to connect us to ourselves, to each other, to our history, to our future? I believe Adrià uses all his creativity and the innovation of his staff as a means to deliver one of the most meaningful experiences a person might have – an epiphany.

How we handle the familiar and the new
One of the fundamental struggles a person can face is to appreciate the utter solitary nature of one’s existence as it coexists with the equally compelling desire to connect with another. We’re usually trained to more “either/or” thinking, but the essential reality is “both/and.” We are fundamentally alone in the world. And, it is in our nature to strive for connection, even while we recognize that connection as ephemeral or unpredictable.

There are as many ways to cope with this dilemma as there are people on the planet. We can come face-to-face with the terrifying reality and choose to numb ourselves to its existence. We can adopt a lifestyle that taunts death. We can create a defensive shell to inure ourselves to the need which seems impossible to satisfy. We can ignore it altogether. These are just a few.

When we choose a numb or safe existence, or we choose a buffered, lubricated or otherwise medicated existence, it is only the rare experience, or the most unique person, that can force open the door we’ve nailed shut.

Giving us this experience is the mission, I think, of Ferrán Adrià . Reviewers who rail at the inaccessibility of his recipes or the over-reach of his application of scientific methods, miss the point entirely. Listening to him for the first time on the recent Bourdain show, I felt like he was giving voice to a phenomenon I’ve been lucky enough to experience. He is driven to help people experience the world through fresh eyes, a fresh palate. It’s not really about the science. The work of the atelier, even his food as ultimately presented, are merely his tools, a means to an end. That end for him is to break through our cynicism, our safe, jaded existence and be in a moment, an Innocent. To experience something in a new way, even if it is a thing as familiar as a pea. His delight was apparent and inspiring.

I’m always moved by the power of sharing a meal with someone, especially when the experience involves something new. The moment is precious because of its very nature. The meal can be eaten only once, the experience shared only once.

It’s presumptuous and possibly completely off-base for me to draw conclusions about someone I’ve never met…but I’d be surprised if I were too far off. Adrià is the rare innovator in life that, I’m quite sure, would have expressed himself in another medium had food not availed itself to him. I think this is where the comparisons to Dali originate.

Encountering the familiar, as new
I don’t believe his desire was to be an iconoclast, per se. It seems to me he truly delights in helping people achieve that sort of breakthrough his food enables. He’s like a Timothy Leary of food.

This will sound ridiculous to some, nonsensical to others, but I firmly believe the joy Adrià expresses when none other than über-cynic Anthony Bourdain tastes something that upends his paradigm, surprises and delights him, makes him feel like it is the first time he’s tasted it…that was authentic joy I saw expressed by Adrià .

It also makes perfect sense that he travels and his staff travels to keep refreshing their work. Travel is one of the few ways I’ve found to fight the natural tendency to creep toward competence, predictability and safety. When you allow yourself the experience of being in a new place where you cannot predict what you might see, taste, smell, or hear, you often find revelations in the seemingly mundane. The situation forces you into that child-like state of seeing the world as new. Maybe not a pure representation, but maybe as near an approximation as we can construct. It’s inspiring to see Bourdain undefended, re-discovering this sense of possibility in himself. It is what drives some of us to travel, to cook, to share. This, I believe, is Adriàs goal.

[Ed. Note: See Tanya Steel’s comments here.]

~ by jacqueline1230 on July 8, 2006.

7 Responses to “Bourdain encounters Adrià – and discovers more.”

  1. Thanks for that Jacqueline- I’ve never really ever thought of Adria in that way- and it’s rather refreshing. I saw this particular episode and also delighted in the tough-guy (or persona- hell, I don’t know what Bourdain is really like or if his “I don’t give a crap” attitude is real or for TV)getting a bit fidgety around “the master” as some call Adria. That was fun. I loved seeing that carrot foam- Bourdain breathed some into his lungs it was so light and airy! Fabulous show- one day, I’d love to say I worked on such a food show!

  2. Jacqueline
    Thanks for paying a visit to ‘Serge the Concierge’.
    Experimenting, trying new things and being creative is of the essence.
    Sometimes you hit, other you miss.
    This is part of the learning process.

    I hope you submit your join others and offer your ‘soundtrack’ to ‘Food: the Remix’as a way of pairing a world of flavors with the world beat.


  3. Well, you actually swayed me to your point of view. I don’t know if it was the persuasiveness of your argument or how well written it is. Either way, I am going to send my readers over to you to read your post.
    Tanya Steel, editor-in-chief,

  4. Hi there. I found this argument so persuasive and well written that I have posted on the Epi-log that those interested in this topic should come read your eloquent post.
    Tanya Steel, editor-in-chief, Epicurious

  5. Pretty spiffy article. I think that some small portion of the future of food writing will begin to become true food criticism. Not criticism in the restaurant review sense, but in the sense of literary criticism — it is the same forces which drive the artist, whether he or she picks up a pen or skillet, and those forces (and the art they form) deserve analysis with the same respect and discipline with which one approaches a work of literature.

  6. […] to experience if we allow ourselves to be unsettled. This is the power of groundbreaking chefs like Ferrán Adrià. While the moniker “molecular gastronomy” began to be debated, I raised a point I […]

  7. […] this love-hate thing for him. I read his books (see Bobby with Orange Fingers), watch his shows (I have him to thank him for the introduction to Ferran Adria) (and my husband who found and TiVo’d that show. Occasionally, I really like him (as much as […]

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