What do these extraordinary chefs all have in common: Gaggan Anand, René Redzpi, Joan Roca, Ferran Adrià and Massimo Bottura?
They’ve all formed part of elBulli; they are Bullians. Many of today’s great professionals in the world of gastronomy have passed through its kitchens, halls and creation centres; some very well-known and others not so well-known. elBullifoundation: Ferran Adrià, aware of the importance of elBulli on the current gastronomic scene, wanted to create a space to pay homage to the history of elBulli and all those who had passed through there at some point during its training or professional phases; those known as “Bullians”, without distinguishing between the most well-known and the most discreet. In fact, it’s still under creation and he has invited anyone not mentioned to send him an email, and also it is open to new bullinians that want to join to elBullifoundation project.
“They thought they were changing the world”
Passion is one of the essential elements that defines elBulli. Participating in elBulli changed the lives of many professionals. This is the case of Andoni Luis Aduriz (Mugaritz) who came to elBulli when he was 20 with completely traditional training. Other true disciples of elBulli are Mateu Casañas, Oriol Castro and Eduard Xatruch (Disfrutar Barcelona and Compartir Cadaqués) who have built on the style learnt from Ferran Adrià.
Everyone agrees that elBulli was synonymous with innovation and disruption; they constantly questioned the pre-established thinking of gastronomy. According to Ferran Adrià, who was in the restaurant, “I thought I was changing the world”; and indeed, they’ve completely changed the world of gastronomy.
The future of elBulli
When elBulli closed its doors in 2011 to reinvent itself, Ferran Adrià knew that he wanted the thirst for knowledge that had begun in the restaurant to continue. One immediate consequence was the creation of elbullifoundation.
Soon, during 2018, Ferran Adrià will open a new concept in Roses, where the old restaurant was: elBulli 1846, which will be a centre for research, creation and innovation that will bring together various disciplines with gastronomy as their main theme.