Comments on: 30 minutes with Ferran Adria. What do you want to ask?

By: Finally over Ferran fatigue: your questions answered

Finally over Ferran fatigue: your questions answered — Tue, 18 Nov 2008 07:51:39 +0000

[...] Enter your email address:Delivered by FeedBurnerI got Ferran Adria fatigue and can only now face answering those questions. It’s not as bad as my Gordon Ramsay fatigue. Anyway I’m over it now. My main task was [...]

By: David Parry

David Parry — Sat, 18 Oct 2008 22:58:30 +0000

Ooh… ooh… I know this is late, and I’ve been racking my brain all week and coming up blank, but I only thought of it this morning while trying to figure out what to have for breakfast:

“What is Ferran’s favourite thing for breakfast?”

By: Maria

Maria — Fri, 17 Oct 2008 23:27:22 +0000

I’m lucky enough to have tickets to see him at Hamer hall on Sunday. And I’m extremely jealous that you’ll get the chance to pick his brain for a while.

Ask him his opinion on celebrity chefs like Gordon Ramsay or Jamie Oliver, and their entire world domination. Does his have any desire to be a household recognised name?

It would be interesting to see what his opinions on these guys are.

and does his find having the title of best restaurant in the world an inspiration or a overwhelming stress/pressure?

By: Simon: It's all about the food

Simon: It's all about the food — Thu, 16 Oct 2008 00:04:55 +0000

i’d be asking when he’s opening a restaurant in Sydney!
looking forward to reading more of your blog.
s

By: Andrea

Andrea — Wed, 15 Oct 2008 23:38:20 +0000

I don’t suppose anyone knows of any or has a spare ticket plus book (1) to his talk on Sunday in Melbourne??

I know, i know… i left it too late!! Just thought i’d put it out there!

Thanks…

By: another outspoken female

another outspoken female — Wed, 15 Oct 2008 07:46:56 +0000

LOL ut si

When I read that, my next thought involved a cross between molecular gastronomy and body product. Um best not go there Ed

By: ut si

ut si — Wed, 15 Oct 2008 07:27:02 +0000

Mmmm, does he have a brother?

By: Pat

Pat — Tue, 14 Oct 2008 23:36:10 +0000

Is it becoming more difficult to keep being innovative or are there still many ingredients and combinations he has yet to try?

Does he use many branded products in his restaurant? (His new book has a recipe for deep-fried 3Ds – commercially produced conical corn chips – seasoned with ras el hanout, filled with cream and garnisged with a lemon basil shoot).

Can he recall a great “Eureka!” moment in his culinary experimentation?

What do the staff have for dinner?

Which chefs does he regard as innovative?

By: neil

neil — Sun, 12 Oct 2008 20:59:28 +0000

I’ve got a couple.

Despite the overwhelming popularity of your restaurant, do you think that perhaps people are tiring of your food movement and are turning back to real olives, not engineered ones?

With reports that some people are leaving hungry from restaurants serving your style of food, has anyone ever left your restaurant hungry?

Can you describe the feeling you have when you come up with a new dish, taste or texture that absolutely no one has ever had or tried before?

Given that you have done so much to introduce new food experiences, do you think that wine, food’s natural partner is in for a some sort of a makeover? What do think could be done to change it around in some way?

By: Oday

Oday — Sun, 12 Oct 2008 09:42:59 +0000

For a young twenty year old aspiring chef , passionate about this new type of cooking, what is the best path to follow?Would it better to study a science degree a university, work in a lab or try to find an apprenticeships in restaurants working in “molecular gastronomy”?
Basically, how can young aspiring cooks specialize in this type of cooking?