Speaking at Mad Food Camp 2012, Ferran talks about appetite and asks the question, do I have an appetite for creativity?
Rene Redzepi introduces Ferran on stage with a nice story of working as an intern in the elBulli kitchen and how this period fueled Rene to continue working as a chef and inspired him to take up the style he is known for today.
After a standing ovation Ferran goes on to talk about his philosophies towards work, cooking and creativity. It's a fascinating insight into the work and mind of one of the most important chefs of the past twenty years.
Editors Note: We are aware that the video appers to be down at the moment.
These are tough times for chefs and restaurant professionals around the world, but there has never been a better time to seek advice and help around a number of topics affecting hospitality workers. Here's a round-up of some of the most useful resources for chefs.
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