He's taught at Harvard University, inched closer to creating a bible of modern cuisine and put the finishing touches on his latest book. If this year is any indication of the excitement inFerran Adrià's life post elBulli, then you better keep a close eye on the acclaimed chef in 2014.
The chef tells Phaidon what inspired him the most in 2013 was being able to visit MIT and the Media Lab. "It is a wonderful way to understand the world of innovation," he said. But the highlight of his year was working on the Decoding of the Genome of the Gastronomic Process, which is tied to his epic gastro-encyclopedia called the BulliPedia.
As for 2014, the chef revealed he'll focus on two main goals: "The two major projects are the elBulli 2005-2011 book tour and the opening of BullipediaLab in May 2014. This is the place where we will make a step forward in the Decoding project."
Château Castillonne is a caviar producer performing cold anaesthesia on sturgeon fish to harvest their eggs and help them live longer instead of ending their lives when harvesting their eggs. Find out more.