How Catalonia's Fight for Independence Is Impacting Local Restaurants
"Already, reservations are down and cancellations are up across the region."
Cooking with Food Waste for Refugees, Recovering Drug Addicts, and Former Sex Workers
We spoke to Canadian chefs John Winter Russell and Jeremy Charles about using waste from the "Supermaket of the Future" to feed one of Milan's poorest neighborhoods.
Ferran Adrià Thinks No One Can Ever Understand elBulli
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.
How to Move a Michelin-Starred Restaurant Across an Ocean
Sneeze guards and FBI-certified background checks are only a couple of things that need to be dealt with in order to temporarily relocate the kitchen of award-winning Chicago restaurant Alinea to Madrid.
Working with Ferran Adrià Taught Me Not to Be an Idiot
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.
The World’s Biggest Chefs Want You to Eat the Ocean’s Smallest Fish
An ocean conservation organisation has started a campaign to bring easily replenished small fish like anchovies and herring to restaurant menus. Ferran Adrià, René Redzepi, and Grant Achatz are already on board.
Nikkei Is the Beautiful Love Child of Peru and Japan
Nikkei cuisine is gastronomic natural selection at its finest, a flawless spawn of epicurean intercourse. It breeds two master culinary races, both of which possess an age-old history and flaunt superior native ingredients.