He discusses his work up until now, what sparked his unique approach and style of cooking and how he now thinks about his place on the culinary scene.
It's an interesting interview in which Ferran sets out to explain his techno-emotional cooking and how this transpires on the plate.
The Spanish chef is famous for wowing guests at his elBulli restaurant until in July 2011 it closed as a restaurant to be reformed and reopened as part of the elBulli foundation in 2014. An ambitious project to create a place to test idea, creativiuty and to try and understand the essence of creativity.
No easy task and one Ferran has set a lot of time aside to complete, telling the Telegraph “I think we’ve got 20 years to make it work. But if it doesn’t work, I’ll close it.”