|White Chocolate air (top left)|
The exhibition contains all kind of information include name of chefs , who had been trained at elBulli, how create the dish, all kind of gadget used in the kitchen. video are showing step by step how can make a dish. But I could not take in , thinking I have to visit again , at least twice.
One thing is clear to me, since elBulli's creation , world food by any chefs has changed , there are before Adria and after Adria in western restaurant food.
Adria and elBulli has made a history of how create modern cuisine .
Looking at his exhibition, his foods are truly the art with science, and theatre !!
Shame! I didn't have a chance to taste his food.
I just had a chance to talk Albert ( Ferran's brother) who create elBulli dishes with his brother, I knew he is still running his own restaurants in Barcelona. But I have not had a chance to visit yet. We were talking about kimchi again, he told me, he serve with octopus & kimch in his restaurant!! ( how wonderful and I was so proud)
Kimchi is the dish at the moment for the chefs in London, as fermented foods seemed all chefs favourite subject, Kimchi fit in so well in this movement, as strong but kind of delicate flavour is became the dish for the London culinary world at the moment, some chefs are serving kimchi hollandaise with skirt beef steak.
I thought I have to taste Albert Adria's Kimch& Octopus soon.
Hope he makes good rightly fermented kimchi .
Talking about Kimchi, I am looking forward to have work shop with young chefs in London soon, I will do demonstrate kimchi making, taste and introducing my home made seasonal kimchi, mooli, stuffed cucumber, watery (non spicy ones)kimchi to the young chefs and kimchi lovers as well.
4th of July is the day I met my food hero! truly the day to remember in my life.
Looking forward to revisit this exhibition and soak in this wonder creation and his ( and team) thought behind.