We spoke to Ferran Adrià of the now-shuttered elBulli—once considered the best restaurant in the world—about innovation outside the kitchen and educating a new era of chefs about food and cooking.
Portuguese chef Leandro Carreira cut his teeth at famed Spanish restaurant Mugaritz before working alongside Junya Yamasaki and Nuno Mendes. So why is he in London cooking in an outdoor kitchen?
The intensity, the attention to detail; you’re not afraid of anything after that. Many of the new generation of chefs don’t know how to work hard. They’ve been cooking for two years and think they’re a chef de patisserie already.