Visit www.interfacebulli.com

Broad.cat 2011 / teaser from Broad.cat on Vimeo.

BEYOND THE SCREEN

Think Beyond the Screen. Be free of plug-ins. Think in terms of multiple concepts and strategies to be implemented in all areas in exceptional circumstances and thereby achieve the definition of new realities. To create Beyond the Screen is to question what we are doing, where we are going and how we are going to get there.

Now in it’s seventh edition, Broad.cat International 2011 brings you much more than memorable lectures by some of the best professionals in audiovisual design. These are people who come to share their ideas and visions. It is a meeting place for professionals to take the pulse of what’s going to happen. It is a place where creators connect with the market and the market discovers new talents.

Broad.cat has always strived to be a beacon with which to observe the intricacies that are often ill-defined due to the complexity of this discipline. In each of our on-line articles, our events and our many projects, there is always a spark that exceeds the conventional limits of what we can read into the term audiovisual design. This year’s contents are a clear example.

INTERFACE  project will be presented by Daniel Molina  in this edition of broad.cat

2011 INTERFACE BULLI BECOMES A DOCUMENTARY FILM

Title: interfaceBulli
Category: Documentary
Production Company:  Fantastic Orange Tree
Year: 2010 – Present
Producer: Daniel Molina
A documentary by  Daniel Molina  and  Pere Gifre
Director: Eduard Martí
Music: Carles Reixach

Status: In production.
Duration: 52′
Premiere: NOV 2011

Format: HD

Concept Art by Pere Gifre

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2011 BULLI FOUNDATION – ARCHITECTURE BY RUIZ-GELI. WORK IN PROGRESS

2011 PERE GIFRE TRAVEL TO SF.

LOOKING FOR NEW OPPORTUNITIES FOR THE PROJECTS

2011 INTEFACE BULLI showroom in Espai Eat Art LLuís Vilà. SPAIN

In collaboration with BONART

2011 INTERFACEBULLI: Tableware research & development center

elBulli as a restaurant will close this season to become a foundation in two years, elBULLI FOUNDATION. However the projects don´t stop and Ferran Adrià is thinking constantly. Together we are developing an ambitious idea for a tableware research and development center.

We are currently working on the idea and looking for the best sponsor. The final idea will be announced next year.

On the other hand we are designing for him new tableware proposals. Nowadays we are adapting the designs that we have designed during this year for their final use, adapting them to manufacturing processes that you can see below.

When will the Foundation be set up?

At the present time, we are looking at all the legal requirements, but the idea is to set it up in 2013/ 2014. However, we may be able to conclude this process earlier and consequently start beforehand

After taking the decision to change direction, it became necessary to think about the best way to implement the project. It seemed to us that the most appropriate option was to create a Foundation. For many years, we’ve been extremely fortunate in having the opportunity to do that which fascinates us. Now is the time for us to return something to society.

Why become a Foundation?

To do this, we could have chosen to collaborate with charitable organizations, or contribute funds to NGOs throughout the world. But instead, and always with the intention of contributing to society, we decided to create a project focused on creativity that would support the continued emergence of excellence. In other words, to create talent means to create wealth and jobs and to increase the competitiveness of our sector.

What is the objective of the Foundation?

It has two principal objectives. Firstly, to be the archive of elBullirestaurant, both at a physical level (documents, books, objects, etc.) and a digital level. Secondly, it will be a centre for creativity, with the objective of creating and then sharing ideas and findings through Internet

Will the function of the Foundation be solely to create or also to investigate?

Large-scale historical and scientific and research studies will be carried out in Alicia. The role of elBullifoundation will be to create. In-depth, large-scale monothematic work won’t be undertaken there.

Will the Foundation be a school?

No, the mission of the Foundation will be to create. Important Cookery Schools and Catering Colleges already exist, so our contribution shouldn’t be understood from the perspective of teaching. We can aspire to teach how to think, to help in nurturing the imagination, given that the right attitude and mindset are what allow you to create in a positive and advantageous way.

When will the Creative Centre open?

During 2014. However, a specific date has not been set yet. We cannot say if it will be at the start of the year or in mid-year. Everything depends on the progress of the buildings, the final concept and the organizational model.

Why have a Creative Centre?

Throughout the history of elBulli, changes in the organisation and in its philosophy have occurred frequently. These changes represented very important moments in the evolution of the restaurant: the winter closure, the formation of the workshop (elbullitaller), the cancellation of the standard menu, replacing it with a tasting menu only, the prevision of a single service per day, served in the evening…

The present moment must be understood as a point for further change. We believe that the right way forward is to transform elBulli into a Creative Centre. We consider that the restaurant concept, as understood and developed in elBulli, would constitute the ideal field for experimentation for two or three years more. However, we would need another platform soon. The Creative Centre will allow us to create many different scenarios.

elBulli

2010 TABLEWARE MAP – INTERFACE BULLI

Some of the last concepts.

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2010 Albert and Ferran Adrià open Tickets – La vida tapa and 41º on Paral·lel Avenue in Barcelona, a tapas establishment and a cocktail bar in collaboration with Iglesias’ brothers from the restaurant Rías de Galicia.

http://www.ticketsbar.es/

2010 In October, Ferran Adrià signs an alliance agreement with Telefónica in order to turn elBulli into the world’s top laboratory in creativity and innovation. Ferran will be named best Brand Ambassador for the next 4 years.

JULY 2010 elBulli begins its last season until JULY 2011.

2010 In July, the International Advisory Committee of the Basque Culinary Center is established. It is chaired by Ferran Adrià and is formed by some of the most influential chefs in the world.

2010 The Food Technology Department of the Politechnical University of Valencia confer Doctor Honoris Causa on Ferran Adrià and on the patissier Paco Torreblanca.

2010 In April, the University of Barcelona presents the Ferran Adrià – UB award designed to distinguish the best research projects based on food, nutrition, cuisine and gastronomy.

2010 The Restaurant Magazine awards Ferran Adrià with the San Pellegrino award which honours it as the best chef of the decade.

FEB 2010. Ferran Adrià announces that, after two years of reflection, elBulli will reopen in 2014 under a new format focused on the exploration of the limits of creativity.

MADRID FUSION

JAN-JULY 2010 Adaptation of the designs for their final use, adapting them to manufacturing processes.

DEC 2009. EelBulli closes its doors until next season. The DVD collection “The history of elBulli” directed by David Pujol goes on sale internationally.

The I+D process used in INTERFACE:BULLI, was presented by Ferran Adrià on MIPCOM 2009.

Discover the world renowned Chef Ferran Adrià’s creative career during this special session featuring the History of elBulli restaurant as well as an innovative catalogue where gastronomy and culture are the key words for original content production.

Presenter
Ferran Adrià (Chef, elBulli)

Date: Monday 05-Oct-2009

2009 La sexta TV channel broadcast a special program about the cuisine of elBulli and Ferran Adrià showing the first prototypes.

Link to  La sexta TV

2009. The General Audiovisual Catalogue appears. In October of this year elBulli, history of a dream is put on sale. It is a set of ten DVDs that compile the history of the restaurant from it’s creation by Mr. and Mrs. Schilling up until the present, including the incorporation of Juli Soler and Ferran Adrià.

First emission.

Worldwide distribution: RTVE

The creative universe of elBulli’s Ferran Adrià. A reflection on the worlds of avant-garde cooking and art.

Ferran Adrià has revolutionized the world of gastronomy and his restaurant, elBulli, is recognized as the world’s best restaurant. So original and poetically sensible is Adrià’s approach to cooking that he is considered to be the greatest ¨artist of the kitchen.

¨ Food for Thought explores the essence of elBulli’s creativity with hundreds of color photographs of Adrià’s creations, including, for the first time ever, every single dish ever created by elBulli. Inspired by Adrià’s controversial participation in Documenta 12, this seductive volume features lively dialogue between the most potent critics and creators of the art and gastronomic worlds: Heston Blumenthal, Bill Buford, Jerry Saltz, Massmiliano Gioni, Anya Gallaccio, Peter Kubelka, Antoni Miralda, Carsten Holler, Bice Curiger…

Buy the book (ACTAR):  http://foodforthought.actar.com

JUL-DEC 2009. We evaluate the designs in the elBulli kitchen itself, studying in detail their internal work processes and elaborations preparation.

Fieldwork documenting the nature of the Cap de Creus.

Introduction INDABA design 2009. 25 Feb 2009 – 27 Feb 2009

The 2009 Design Indaba Conference received an overwhelmingly positive response, being sold out for the fifth year running and attracting more than 2 100 delegates. Confirming its passion for ideas and creative change, the vibrant three-day conference hosted 30 international speakers across a variety of fields – from Ferran Adrià, the world’s best chef, to design activist Bruce Mau, nonsense-machine artist Nobumichi Tosa and product designer Marcel Wanders.

The I+D process used in Interface Bulli project, was presented by Ferran Adrià on Forum Gastronomic Girona

Forum Gastronomic de Girona.

2009 Ferran Adrià presents the concepts on which we are working in TOKYO TASTE.

The I+D process used in Interface Bulli project, was presented by Ferran Adrià on TOKYO TASTE 2009.

Ferran Adrià and Jose Maria Arzak, Tokyo taste.

Official site.

www.tokyotaste.net/en

JAN 2009. We started to analyze the elBulli elaborations, their techniques and philosophies to understand their needs and make a project brief. All of this was done in collaboration with elBulli and also with elBulli Taller team.

Mateu Casañas , chef of El Bulli, is made few models of all meals in clay

In March, the Culinary Institute of America (CIA) awards Ferran Adrià the “Augie” for best chef. This is the most prestigious institution in the world for culinary and confectionery arts.

For the fourth consecutive year, and the fifth altogether, The Restaurant Magazine presents elBulli with the award for best restaurant in the world after having been voted by over five hundred experts.

In April, the book Menjar per pensar, pensar per menjar is launched. This book, edited by Richard Hamilton and Vicenç Todolí and published by Actar, gathers thoughts on Ferran Adrià’s participation in Documenta 12 in Kassel and on the connexion between cuisine and the world of art.

In June, the musical composition El llibre de les il·lusions (Homenatge a Ferran Adrià) by French composer Bruno Mantovani is presented at the salle Pleyel in Paris. The musical piece is inspired by one of the menus at elBulli.

In October elBulli – Historia de un sueño is put on sale. It is a collection of ten DVDs that gathers the history of elBulli and through it a general audiovisual catalogue is created.

In October, the Ferran Adrià International Scholarship is created, encouraged by the town council of l’Escala, the group Joves Cuiners (Young Chefs) and the Ministry of Agriculture of the Generalitat de Catalunya, in order to promote Catalan gastronomy in the world.

2009. Worldwide tour to launch A day at elBulli. At the beginning of this year Ferran Adrià will travel to the United States, Australia, Japan, Great Britain, France and other countries. Although this tour was initially intended to promote the book A day at elBulli, published by the publisher Phaidon, it turns into a way of explaining what elBulli means. Among other important forums, conferences take place at the New York Library and at Google headquarters.

DEC 2008. Meeting at elBulli. Ferran Adrià proposes that we design their new chocolate box. At the end of the meeting we had a big proposal: to design NEW WAYS TO SERVING FOOD.

2008 MARC CUSPINERA, elBUlli project manager, visit IKONIC office in Roses.

2008 Pere Gifre and Daniel Molina present his projects at ART FUTURA 2008 BCN

www.artfutura.org

1. INTRODUCTION

2.DYNAMIC ENVIRONMENTS DESIGNS

3.DYNAMIC FORCES AFFECTING SHAPE DESIGN

4.DYNAMIC MULTITUDES

5.DYNAMIC FORMS

6.FIRE BUBBLES

7.MULTITUDES DESIGN

8.NEBULA SCULPTURE

9.SCULPTURE A DIGITAL WORLD

2008 Natura
by Albert Adria

Natura is like many of food’s great wonders in that its catalyst stems from a mistake. A simple miscalculation of time while working with a proven dessert led Chef Albert Adria, of the famed elbulli restaurant, to embark on a two year project that spawned this amazing pastry work. He looks to the physical world for his inspiration while placing an emphasis on nature’s ability to achieve balance and perfection, even though in appearance this is not always the case.

Chef Albert discusses his philosophy on differentiation in shapes of end products. He does not always work with exact shapes, yet recognizes the need to respect a plated dessert’s structure and proportion. The development of new techniques such as “microwave sponge cake” is another byproduct of Chef Adria’s free thinking pastry mind. This book will challenge your thoughts and offer you new creative avenues. It contains 49 full page color photos, with a separate CD containing the same photos and their respective recipes.

2008 After several years without luck, a sporadic deletion, we can get a reservation at elBulli

2008
In February Ferran takes part in a debate at the Berlinale film festival, at which two films inspired by his career are shown in the culinary cinema section.

The University of Harvard (USA) carries out a case study of Ferran Adrià, investigating artistic creativity.

Once again (for the third consecutive year, and the fourth time taking the 2002 award into account), The Restaurant Magazine, presents elBulli the award of The World´s Best Restaurant, in the month of March.

Albert Raurich, the head chef at elBulli in recent years, opens Dos palillos, an Asian tapas bar, in Barcelona.

In June the home appliances company De Dietrich opens a show-room, in which an exhibition is organised demonstrating the various techniques that can be applied to a food product, based on the experience of elBulli.

In July, the University of Aberdeen confers Doctor Honoris Causa in Humanities on Ferran Adrià.

In October, Phaidon publishes A Day at elBulli, a 600-page book appearing in different languages.

In October, Albert Adrià publishes his book Natura, an aesthetic and culinary experience in a book of his desserts based on nature.

In December, the Science Department of the University of Harvard, on the one hand and Ferran Adrià and Fundació Alícia on the other, sign a collaboration agreement for communication between science and cuisine. As a result of this agreement, a course on science and cuisine will start in Harvard in September 2010.

2007
In March, in Stockholm, Ferran Adrià receives the White Guide Gastronomy Award.

For the second consecutive year (and the third in all after the award given in 2002), a jury compound with more than 500 critics, cooks and gourmets from all over the world under the auspices of The Restaurant Magazine chooses elBulli as Best Restaurant in the World.

Ferran Adrià lends his voice to one character in the cartoon film Ratatouille, from Pixar and Walt Disney Productions.

First International Gastronomy Award Reyno de Navarra, awarded within the framework of the first international congress about vegetables celebrated in Pamplona.

Two books are on sale, Un día en elBulli (One day in elBulli), edited by elBullibooks, and elBulli desde dentro ( elBulli from inside). Biografía de un restaurante (Biography of a restaurant), written by Xavier Moret and edited by RBA, which received in 2006 the award Sent Soví of gastronomic literature.

In June he receives the Gold Medal of the European Merit, awarded by the European Merit Foundation from the European Community. Together with Léa Linster, it is the first time that the cuisine is awarded.

The Ministry of Culture of Spain awards Ferran Adrià the Gold Medal for Merit in the Fine Arts.

On 16th June Kassel opens the contemporary arts exhibition Documenta 12, where Ferran Adrià appears as an invited artist. The contribution consists of turning elBullirestaurante, in cala Montjoi, into the pavilion G of Documenta, what constitutes an event that makes you think about the arts’ and cuisine’s world.

On 27th June De Dietrich cuisine company opens a show room, due to the exhibition of seven still-life paintings inspired in creations of elBulli, as well as two art videos produced by Vicenç Asensio and an installation made by Luki Huber.

In autumn the headquarters of Alicia’s Foundation is opened in Sant Benet del Bages, near Manresa.

In December 2007, the Faculty of Chemistry of the University of Barcelona confers Doctor Honoris Causa on Ferran Adrià.

2007 Ferran Adrià lends his voice to one character in the cartoon film Ratatouille, from Pixar and Walt Disney Productions.

2006
Ferran Adrià presents at Madrid Fusión a “Synthesis of our cuisine”, 23 items that aim to sum up elBulli’s cooking philosophy.

Publication in Spanish of elBulli2005. Publication of elBulli1994-1997 in English, French and German and elBulli2003 and elBulli2004 in Catalan, English, French and German.

Documenta de Kassel invites Ferran Adrià to take part in 2007.

In collaboration with the Alicia Foundation, publication of the Léxico científico gastronómico.

Albert Adrià opens the Inopia Classic Bar in Barcelona, a traditional tapas establishment.

60 journalists from all over the world, meeting at the Madrid Fusión conference, publish a list of the ten most influential chefs of the last ten years. Ferran Adrià is at the head of the list.

Restaurant Magazine names elBulli the World’s Top Restaurant. For the first time the jury consists of over 500 critics, gourmets and chefs from all over the world.

In November Ferran Adrià is awarded by the Lucky Strike Award, it is given by Raymond Lowey Foundation. It is one of the most important design awards in the world.

En el 2005 realizamos una visita a elBulli sin reserva, tras atendernos muy amablemente nos dieron una tarjeta comercial y nos pidieron que enviasemos un email para reservar a partir de la temporada siguiente.

IKONIC arts was founded in 2005 by Pere Gifre and Daniel Molina, with the emphasis being on the constant pursuit of new technologies, concepts and philosophies which allow us to discover new ways of design.

In 2007 for the “Real Theatre” in Madrid, we did the visuals “animatics” (35 minutes) for the opera “Journey to Simorgh”, directed by Frederic Amat.

Some of our noteworthy projects in the sculpture field include the Fishskin sculpturesdeveloped for the NY Aquarium, the “Splash” sculpture for “EXPO ZARAGOZA 2008″, and recently with Ferran Adrià the design of the elBulli tableware collection and more recently we are selected as one of the five projects to submit a sculptural proposal for the new Transition Hall of the Hartsfield-Jackson Atlanta International Airport.

In addition, these and other projects have been published worldwide in publications such as NYTimes, The Guardian, Daily Telegraph, MoMA Magazine, Wired, Artfutura, RTve, and others. Our projects have been presented at festivals such as ART FUTURA, SIGGRAPH, INDABA, MIPCOM, FGG, …

www.ikonicarts.com

2005
Publication of elBulli2003 and elBulli2004 in Spanish.

The Ferran Adrià Chair in Gastronomic Culture and Food Sciences is set up at the Camilo José Cela University in Madrid.

Setting up of Ferran Adrià by Armand Bassi, for clothing connected with cuisine. Launching of Faces, in collaboration with top Spanish designers, for the development of kitchenware and tableware.

Collaborations with Caillers (a division of Nestlé) for the development of chocolate products; two United Biscuit companies, Fontaneda for the development of new biscuits, and Fruco, to give impetus to the world of fruit juices; and Lays, a collaboration that will finish at the end of 2006.

2004. Cover of TIME

Following the 1990s when the gastronomy critics honoured us with distinctions that we feel very proud of, perhaps the highlight of what occurred from a press viewpoint in the first decade of the 21st century were the inroads made by cooking in general interest publications, in other words, non-cooking magazines. In 2003, Ferran Adrià, together with the new Spanish cuisine, was the 14-page cover story of The New York Times Sunday supplement. A few months later, in 2004, it was the Le Monde supplement that devoted its cover and an article to Ferran, while Time magazine included the elBulli chef in its list of the top 100 influential people in the world, in all fields. It is fair to say that the public profile of Ferran Adrià and elBulli underwent a radical change because of these three covers.