Thursday, February 13, 2014

The Art of Plating

Brett Littman, executive director of The Drawing Centre, was so enraptured by his dining experience at the famed (and now closed) elBulli in Spain that he completed his meal by purchasing a copy of A Day at elBulli. Within the book’s pages Littman noticed that it featured images of lists and diagrams head chef Ferran Adrià had made to record his ideas and document the immense body of technical knowledge required to create a constant stream of ambitious new dishes - like a nutmeg-sprinkled ostrich “eggshell” made of flash-frozen gorgonzola that had to be manually cracked open and consumed using only your fingers in 18 seconds before it turned into a puddle.

Fascinated by the way those outside the visual world use drawing as a part of their creative process, Littman contacted Adrià to ask if he might be interested in taking his drawings public. The result is Ferran Adrià: Notes on Creativity, an exhibition that includes plating diagrams that Adrià used to create new dishes.

The exhibition will be a walk into the mind of Adrià and his kitchen, showing the process of his art form. If you’re in New York, check it out at The Drawing Center until February 28 before it tours Los Angeles, Cleveland, Minneapolis, and the Netherlands.


Anonymous said...

elBulli - Spain!

Mayte Painting Valencia said...

Fantástic.... As every think I read from You, Mr Roberts. Tour articles as oxígen to start next Week...

Mayte Aparisi

Mayte Aparisi Painting Valencia said...

Fantástic.... As every thing I read from You, Mr Roberts. Your articles are oxígen to start next Week...

Mayte Aparisi
Author of Painting Valencia

(The autocorrector makes me crazy.... Sorry for the other comment)

Media Messiah said...

As you know, I have a problem with food being elevated to art status. I would actually go as far as to say it is immoral! However, I did work with one of Ferran Adrià's protégés, helping to build his career and --- as much as I thought it was ridiculous to be so obsessive over the creation of a meal, to be poked around and critiqued by some bourgeoisie darlings, rather than to simply satisfy hunger --- I had to admire his dedication. In the same way I can admire David Beckham's dedication to kicking a ball through a tyre for hours on end everyday as a kid. The fact it is ultimately pointless is just a cruel irony no doubt lost on the person doing it.