Ferran Adrià, The DNA of the Culinary Process, 2013. Ink on paper, Dimensions variable. Courtesy elBullifoundation
This event is sold out. You may add your name to the standby list in person only, beginning at 6 p.m. on the day of the event. Please note: There is no guarantee that additional tickets will be made available.
The New Museum and the Drawing Center present a conversation between Ferran Adrià, chef of the critically acclaimed elBulli restaurant in Roses, Spain, and Dan Barber, chef and co-owner of Blue Hill and Blue Hill at Stone Barns in New York; moderated by Brett Littman, Executive Director of the Drawing Center. Together, they will premiere and discuss Adrià’s new research project, “DNA of Cooking,” which for the first time in the history of gastronomy, collects and organizes the products, actions, concepts, and results involved in the cooking process.
This talk is organized in conjunction with the Drawing Center’s exhibition “Ferran Adrià: Notes on Creativity,” curated by Littman, which will be on view from January 25–February 28, 2014. The exhibition focuses on the role of drawing in Adrià’s quest to understand creativity through drawing as both a philosophical tool (used to convey knowledge, meaning, and signification) as well as a physical object (used to synthesize over twenty years of innovation in the kitchen).
Ferran Adrià received the accolade Chef of the Decade in 2010 by Restaurant magazine and his restaurant, elBulli, was awarded three Michelin stars in 1997 and the title of Best Restaurant in the World by Restaurant magazine in 2002, 2006, 2007, 2008, and 2009.
Dan Barber received the James Beard Awards for Best Chef: New York City (2006) and for Outstanding Chef (2009). In 2009, he was also named one of the world’s most influential people in Time magazine’s annual Time 100.