reflections on concepts and ideas by a design student
Watching Anthony Bourdain’s No Reservations Spain episode on El Bulli relit my interest in molecular gastronomy and just delicious food in general. However, this episode blew my mind by introducing to me a man, Ferran Adria, who approached food the way I, or any design student who is like me, approach designing architecture. It’s about the history, the culture, the creativity, the taste, the textures, the feelings…
As if I was not already obsessed, Adria continues to speak about how they are closing El Bulli but reopening as El Bulli Foundation, which is basically a lab for Adria to experiment. On the episode he claims this won’t be a restaurant and “to eat here you must produce.” Produce what? IDEAS. You need to be able to bring something to the table. And like he approaches his food, the architectural design of this new place is just as interesting. Designed by Catalonian architect Enric Ruiz Geli, the new lab is pushing innovation in ways to define molecular gastronomy in its purest form. Not only are they aiming for zero-emissions, but the design truly speaks about what it is holding inside.
It speaks about history, about place, about the people that are bringing this together, about cultures and methods in architecture and gastronomy coming together to create new innovations in design.