WGS 2010 with Ferran Adria

One of the highlights for this year’s World Gourmet Summit was special guest Ferran Adria. Nope, he did not cook any dinners and nope, neither did he conduct any masterclasses. But… He came, he spoke from the heart, he presented videos and he answered a few questions. A person has no clue who he is would never have guessed that he is the most influential chef of today. That is because his humility and humor is what he is all about.

I must say that I was pretty skeptical before booking (well it was actually Bernadette who booked a seat for me for his presentations on both days), because I already knew that he would be playing videos. But obviously my inner child just wanted to be there to soak it all up. His reason for showing videos is simple, “I would not to have been able to show you more things or even do it well if it were all to be live, but through the videos you were able to experience and see more of el bulli”. This is what the man is all about, sharing, sharing and sharing.

The first presentation “A Day at El Bulli – Past & Present”. The audience were presented a video of what happens from sunrise till the door closes in the restaurant. The rush of mis en place, the meticulous setting of the dining room, to the staff sitting and having dinner to the rush of service in the kitchen till the last guests leave. A fantastic insight, exactly like the book, A Day at El Bulli, every detail noted down. Following the video, a quick question and answer segment. Some questions got Ferran thinking hard, including the most “intelligent” question anyone on earth could ever ask the great Ferran Adria. It went like this … “Errr….. Mr Adddria …. errrmmm ….. so how long does it take to travel from Barcelona to your restaurant by car ???” … courtesy of a Singaporean lady who I hope, for her sake, had one too many cocktails during the reception. Well airhead-aunties aside, everyone saw how accommodating he was through the little session. After the Q&A was another highlight – he was autographing his book! The queue was long and the book was heavy, but when it gets to your turn it really feels like Christmas morning! (although it would have been better if the organizers brought in all 3 volumes of his book.) Well another classic example of people doing things they don’t really know too much about….and being arrogant at the same time! (Yes, that last remark is for the guy who snubbed me because I paid with my Debit Card and not a flashy credit card. Dude!!! liquid assets, liquid assets!)

The presentation the following day, El Bulli – Present & Future, was even better. More of Ferran speaking about the restaurant, with techniques and sharing his insights on food and so many other things. With a few splashes of his humor. Listening to him speak about food and simple things makes us all wonder how much more there is to learn not only about food/dining but life as a whole. The biggest impact his words had on me was when he said he is just a cook, and that the best chef in the world does not exist. And that he still had so much more to learn. He says that when he is with his friends and when he listens to them all speak like they were all the tip of the sword, he would ask them to name him 2 dishes they served in Eastern Russia.

Just like my belief, we can NEVER stop learning. The World Gourmet Summit week coincides with Food and Hotel Asia. To my surprise, when I look around the room on both days, I did not see many Singapore-based “top chefs” or “chefs”. And I can bet my last dollar they all thought that going to the biennial Food and Hotel Asia to socialize and get an ego boost was way more beneficial than to come listen to Ferran Adria, a once in a lifetime opportunity. The sad truth about these Singapore-based “chefs” is firstly, thinking they are “chefs”, when they should be thinking like a cook. That is we are, cooks.  Which means everyday learning is essential, but I guess “chefs” all think they are the tip of the sword. With “leaders” like this what would the cooks of tomorrow turn out to be? A rather disturbing thought.

[And what I mean by "chefs" (quotemarked) is the sad, sad stereotype that to be a Chef, you have to be xxx and xxx, depending on what the media and society hail as a "chef" (foreign, michelin-starred, belonging to some association or group, one whose face is always plastered all over the papers or magazines, good-looking... it defers in different societies) .]

When Ferran Adria was introduced on the first day, the applause and energy one could feel in the room was really electrifying. I then turned to my friends and said, “Amazing, look at this, and all he does is cook” . Well not really as he has done so much for the dining industry. But you know what I mean. Then not too long after, he said “I am just a cook”. And unlike so many other celeb chefs, for every night the bulli is open for service, he IS IN THE KITCHEN. There is so much everyone and anyone can learn from him. I know I have and will continue to do so, not only from him but everyone and everything around me.

Note: I deeply apologize for the shaky/blurry photos. Taking images off a video screen takes much more skill than the usual. Yikes! Yes even if you are using a D90. hahaaaa….

Please click here for more photos from El Bulli, Past, Present and Future

We hope you enjoyed the post!! Happy Fooding !!!