the years of learning

Ferran Adrià’s work experience at elBulli.
Ferran joins the staff.
A duo in charge of the kitchen.
The beginning of a personal career.
What elBulli was like.
Some dishes of that time.
1984. Ferran joins the staff. After his military service was over, and after a temporary job in a restaurant in Seville, Ferran joined the elBulli staff as a chef de partie in March 1984. During those early months, he began to come into contact with the preciseness, stringency and concentration required for working in a restaurant of this category. But in August, Jean-Paul Vinay announced that he was leaving elBulli to open a restaurant in Barcelona. For the previous few months, Ferran, Christian Lutaud and Toni Gerez, one of the pillars of the dining area, had been offered the chance to set up a restaurant of their own in Setcases, near Camprodón. Various conversations with Juli followed and he persuaded them to stay, so that in October, Ferran and Christian became the chefs de cuisine.

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elBulli F.C. 84 season.

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