Miami Herald.com–Juan Mari Arzak, the legendary Spanish chef who helped spark a revolution in his homeland in the 1970s — not so much modernizing, but futurizing Basque cuisine and paving the way for later Spanish visionaries such as Ferran Adriá, that mad scientist of foams, airs and deconstructions — greets you in the lobby of the Metropolitan Hotel on Collins Avenue with a kiss on each cheek. And also a warning.
It’s after noon, but he has just gotten out of bed. “I’m not very hungry yet. There was a lot of traveling yesterday,” says Arzak, who at 72, with his wispy white hair and his gentle demeanor, might seem like any grandfatherly figure on vacation and out of place among the hipsters who are here to blow it out like they’re starring in their own MTV videos. But this grandfather can teach the youngsters a thing or two about living it up.
The country’s giants of cuisine are celebrated across the world – and are all men. Now women want recognition of their culinary skills and achievements
The Guardian.com–From Ferran Adrià, creator of the world-renowned El Bulli, to giants of cuisine such as José Andrés, who was awarded the Spanish Order of Arts and Letters in 2010, the modern generation of Spanish chefs has acquired a formidable reputation for innovation, creativity and flair. There are around 170 Michelin-starred restaurants in Spain. In culinary terms, the country has never had it so good.
However, in one crucial respect Spanish gastronomy stands accused of culpable conservatism. Where are the celebrity female chefs? “We’re not being given a voice,” Estíbaliz Redondo, the journalist behind online gastronomy magazine Al-Salmorejo said. Frustrated by the marginal role of women in high-flying gastronomic circles, she and Córdoba chef Celia Jiménez last week held Spain’s first-ever conference on women in the industry.
The world famous chef visits Las Vegas to support Estrella Damm beer, unfolds global culinary education agenda
Vegas Seven.com–Listening to Ferran Adrià speak to a packed house at Bazaar Meat in SLS Las Vegas on September 11, I felt as though I should be taking notes. The legendary Spanish chef was delivering a lecture entitled Creativity in the Art of Food at his first public Las Vegas appearance, presented by Spanish beer company Estrella Damm. But Adrià, who recently signed on as a spokesman for the brand, clearly wasn’t in Las Vegas to shill beer.
Speaking through an interpreter for close to two hours, he seemed intent on re-defining the way in which we as a society think of food, tackling such diverse topics as the vocabulary we use to describe food to the way major developments in human history have affected what we eat.
Yes, we know, we know. You already see too much of Ferran Adrià in the media. That said, since we have to read about him all the time, see his tiresome “art,” and listen to him pontificate, wouldn’t it be useful to read the really interesting stuff and find out what all the ruckus is about?
Kashmira Gander writes for the Independent.co.uk–As the 10th series of BBC One’s MasterChefnears its end, competitors were challenged to cook dishes by the revolutionary Catalan chef Spanish Ferran Adrià. But for home cooks who are still getting to grips with whipping up a pasta dish by Jamie Oliver, Adrià’s name and why he is so influential may have gone over a few heads. Here is all you need to know about the man who has been celebrated as the best chef of the century.
From Food from Spain —Madridfusión, January 27-29, 2014, the Cumbre Internacional de Gastronomía (International Gastronomy Summit) in the Palacio de Congresos de Madrid, brings together elite chefs and experts in the culinary field to discuss avant-garde trends, the evolution of tastes and new food habits.
The latest culinary creations are launched, new ingredients are discovered and styles, trends and products are merged together. This year’s theme, “Urban Cooking”, will set the tone for this event, during which one-hundred chefs from all over the world will come together in the Spanish capital to share ideas, techniques, flavors and other gastronomic concepts. More…