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Ferran Adrià, the king of cooking, the man with a plan, the chef who can. He is exciting, passionate and always moving - forever inventing, forever innovating and forever exploring.
Since the elBulli restaurant closed it's doors to the public back in July he has been busier than ever. Busy with plans for his The elBulli Foundation, a place for students, chefs, artists, designers and architects to come together and share ideas, plans for a Wikipedia cooking website 'Labullipedia', busy meeting with the UN to promote the culinary revolution of Peru with his friend and fellow Chef Gaston Acurio. Surely one of the busiest men in the industry.
A chef who has personally developed hundreds of dishes in the elBulli test kitchen. A chef who has created and perfected techniques now common in kitchens around the world. A man who openly admits that he is a chef by accident and a man who is now one of the most important culinary figures of the 21st century - food just wouldn't be the same without him.
FDL sat down recently with Mr Adrià for a video interview about his current projects, what he's been doing for the past year, how he thinks the food scene of the world is evolving, why he thinks there's a social revolution taking place in Peru and just what advice he would offer to the young chefs of today.
It's a great interview with one of the most visionary chefs of our time, a chef who understands the importance of legacy and a chef who promises he will begin working on gastronomy again in 2013.
The black and white picture at the top of the page is photo courtesy Vincent Crown (VCrown) photographer.
