Chef Ferran Adrià wants to help restaurants with a management plan because he knows that six out of ten close. He stated this on Monday at the CaixaBank Auditorium before the President of the Generalitat of Catalonia, Salvador Illa, the Minister of Industry, Jordi Hereu, the President of CaixaBank, Tomás Muniesa, and economic authorities and chefs, including Joan Roca, Nandu Jubany, Jordi Vilà, Albert Raurich, and his brother, Albert Adrià.

There was only one certainty in Ferran Adrià's opening presentation at the Gastronomy Forum Barcelona: the chef is writing a book on Catalan gastronomy, in which he will explain what Catalan cuisine is and what haute cuisine is. "We have many excellent cookbooks, The Teak, those of Josep Lladonosa, those of Corpus of Catalan Cuisine"And that's all we need." "That's all we need," said Ferran Adrià, "because when we want to explain to a foreigner what Catalan gastronomy is, we don't know what to say, and we don't have any books to give them either," said the chef, who held up a dossier of books to a packed auditorium. Bullipèdia, the project he has been working on since closing the restaurant in 2011"We're working on this book about Catalan gastronomy, and five or six other books, at the same time," the chef explained in an interview with theNow we eat After the presentation.

The sun was setting over the sea. We are at the Trinitat Castle in Roses, the watchtower that defended the town and which today is the bastion of memory, as we are at a tribute dedicated to Juli Soler, who died 10 years ago from a degenerative disease. Juli Soler was many things: a passionate music lover, a fun professional, everyone's best friend, and also the soul of El Bulli. Without him, none of what happened would have happened.

"I have a reputation for being politically incorrect because I say things that people don't dare say," said Ferran Adrià today in Escaldes-Engordany. The chef from Hospitalet de Llobregat received the honorary Andorra Taste Award and in his speech, he didn't mince his words when it came to sharing his vision of the world of gastronomy. Some of his reflections included that "we must distinguish between food and gastronomy: gastronomy is linked to quality, and a restaurant that has all its seafood frozen is not gastronomic."

In a Palau de la Música packed with chefs, producers, and officials, the Generalitat (Catalan government) presented this Monday the commercial that will spread the word around the world that Catalonia has the best cuisine in the world. The spot begins with producers singing the chorus of the song. Nyam, yam, bon appetit, and concludes with the chefs awarded by prestigious guides who stand together—dressed in their usual jackets—and toast with dishes from our recipe book. You can see Joan Roca, Jordi Cruz, Carme Ruscalleda, the Torres brothers, and also the three chefs from the Disfrutar restaurant: Oriol Castro, Mateu Casañas, and Eduard Xatruch.

All of this was supposed to be a conversation, but it ended up being a monologue. Geniuses have it made. They grab the ball, or the spoon, and don't let go. In this case, and as it has been done for many years, removed from the stove, What Ferran Adrià barely wanted to share was the microphone, which he practically denied to the companion in hardship who was supposed to talk with him, the theoretical physicist and expert in the history of cuisine, the Oxford doctoral student Javier Maurino-Alperovich.