Frozen peas served in a dish at the famed Catalonian restaurant El Bulli? Apparently so. In an interview with Lisa Abend, author of the upcoming book "The Sorcerer's Apprentice: A Season in the Kitchen of Ferran Adria's El Bulli," Miami chef Jeremiah Bullfrog talks about the frozen peas and more during his time working in the kitchen.
The restaurant, which was described in a recent book called "Ferran: The Man Who Reinvented Food," is world renowned. It's owner, Adria, has won acclaim for food, design, and unconventional thought about restaurants. Even more interesting: It will close at the end of 2011 and reopen two years later as a think tank, according to Business Week.
Abend's book profiles El Bulli apprentices during the 2009 season, but in
anticipation of its release in March, she has been interviewing
past apprentices for the book's website. Here's a little more of what gastroPod Miami's chef had to say:
That was a big year for gelée (gelled suspension). There was a dish called "vegetables," that was just squares of gelée--red, white, green,
black, orange. Red was tomato, orange was carrot. I remember reading
something that Ferran said: that the gelee should taste better than the
actual vegetable. But when I finally got to taste it, I thought no, it
doesn't. They weren't really that great.
Or the pea soup. They used Birds-Eye frozen peas, like you could get in the supermarket. It's a cool soup--hot and cold at the same time, but I remember thinking, why not wait until peas were in season? But who am I to tell them what to do?
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