Cooking in Progress (2011)

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Cooking in Progress (2011)

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For six months of the year, renowned Spanish chef Ferran Adrià closes his restaurant El Bulli — repeatedly voted the world's best — and works with his culinary team to prepare the menu for the next season. An elegant, detailed study of food as avant-garde art, EL BULLI: COOKING IN PROGRESS is a rare inside look at some of the world's most innovative and exciting cooking; as Adrià himself puts it, "the more bewilderment, the better!" Revolutionary Spanish eatery El Bulli is a Michelin three-star restaurant in Roses, Spain (two hours northeast of Barcelona); each night, it serves a tasting menu of 30+ courses, prepared by over 40 chefs, to a single seating of up to 50 guests. For the current season, its last before transforming into a culinary academy, over two million requests were received for the 8,000 available seats. Head chef Ferran Adrià, who took over the restaurant in 1987 and instituted the tradition of yearly developmental sabbaticals, has become the leading inspiration for avant-garde cuisine worldwide, alternately referred to as a mad scientist or Salvador Dali of the kitchen. Gereon Wetzel was born in Bonn, Germany, and earned an M.A. in Archeology from Heidelberg University. He worked as a language teacher and an archeologist in Spain before completing the documentary filmmaking program at the University for Film and Television (HFF Müchen) in Munich, where he currently lives and works as a freelance author and filmmaker.

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Cooking in Progress (2011)

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Cooking in Progress (2011)

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Cooking in Progress (2011)

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Cooking in Progress (2011)

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Cooking in Progress (2011)

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