Between 1982 and 1983, Ferran completed his compulsory military service at the Naval Base of Cartagena, where he worked in the kitchen.
Chef Ferran Adrià and his staff devote 6 months of the year to experiment with foods and flavours at a food 'laboratory' in Barcelona, Spain (elBullitaller). Along with Heston Blumenthal of The Fat Duck, Adrià is considered to be one of the preeminent chefs adopting the application of science to cooking methods known as 'molecular cuisine.'
Publications
A Day at elBulli, Phaidon Press (2008, Hardcover, 600 pages)
El Bulli 2003-2004, Ecco (2006, Hardcover, 656 pages)
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