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Ferran Adrià presents the BulliPedia project and the Academic Unit UB-Bullipèdia-CETT before students of the CETT, University School of Hotel Management and Tourism attached to the UB

A moment during Ferran Adrià's explanation to a group of students and professors of the University School of Hotel Management and Tourism CETT-UB about the new activities in ElBulli's "exhibition centre", promoted by elBulliFoundation.

Last Friday, February 8, the CETT, University School of Hotel Management and Tourism, held Ferran Adrià's presentation of the BulliPedia project to its students and teaching staff. The event, which lasted about two hours, was attended by the academic responsible for the UB-Bullipèdia Unit, professor Abel Mariné, who coordinates, along with Pere Castells, the developing of the project according to the agreement of October 23, 2012 signed between UB's rector, Dídac Ramírez, and Ferran Adrià on behalf of elBulliFoundation.

 

Before the presentation, Ferran Adrià and other members of elBulliFoundation, in conjunction with the CETT's General Director, Maria Abellanet, and the Director of the Food and Nutrition Torribera Campus, Màrius Rubiralta, agreed to open a subunit of the UB-Bullipèdia coordinated by the CETT and which will bring together official cuisine schools of all over the world that want to take part in this initiative, specially within the project “culinary techniques applied to the product”.

 

The presentation took place the day after the official establishment of elBulliFoundation, promoted by Ferran Adrià and Juli Soler. This foundation will carry out, in cala Montjoi, the new elBulli's exhibition project, as well as the boosting of the Bullipedia.

 

Ferran Adrià answers the questions of those students interested in taking part in the tasks which the UB-Bullièdia-CETT Unit will coordinate.

Ferran Adrià carried out in the CETT the first complete exposition regarding the transformation process elBulli restaurant has gone through these last years: from the new conceiving of elBulliFoundation on February 22, 2010, the moment it closed its doors -on the 30th June of that year- with the object to develop an innovative creative archive project on the legal formula of elBulliFoundation, the start of the BulliPedia project in February 2012 and finally the creation of an organisational framework on the academic structure of the UB-Bullipèdia Unit, this made possible thanks to the support from the University of Barcelona.

 

Later on, and by using different food products and cooking equipment, Ferran Adrià reflected on the culinary work process and the growing need of a greater attention in the organization and classification of the cuisine world and the techniques applied to the products. The Catalan chef also made the students reflect on the importance of the culinary art's evolution, the changes made throughout its history and the need to use all the new technologies in a correct way.

 

At the end of the event, and after Pere Castells had explained the organizational model of the UB-Bullipèdia and the creation of the UB-Bullipèdia-CETT Unit, the students asked several questions to Ferran Adrià, who showed a great understanding with them and invited all students to participate in the project as volunteers in the creation and management of contents under the supervision of the teaching staff.

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