From "Cutting Edge Cuisine", in Staten Island Live

by Pamela Silvestri, July 13, 2011

"El Bulli: Cooking in Progress" is a documentary for hardcore foodies and chemistry types that get a bang out of watching the nitty-gritty of a top chef's kitchen. Filmmaker Gereon Wetzel chronicles restaurateur/uber chef Ferran Adria's menu development in this celebrated, seaside restaurant in Roses, Catalonia, Spain.

El Bulli opened in 1961 and, under various chefs, grabbed the world's attention with its focus on detail and unique food. It was awarded Michelin recognition with one star in the mid-'70s. Adria became chef in 1987 and transformed the kitchen into a mecca of cutting-edge cuisine. It won two Michelin stars in the early 90s and then three in the late 90s. The restaurant receives over two million reservation requests a year for only 8,000 seating slots.

What makes El Bulli so unique and film-worthy is primarily that it functions on the principles of pure innovation.

Read the full article here.

For six months of the year, renowned Spanish chef Ferran Adrià closes his restaurant El Bulli and works with his culinary team to prepare the menu for the next season. An elegant, detailed study of food as avant-garde art, EL BULLI: COOKING IN PROGRESS is a rare inside look at some of the world's most innovative and exciting cooking; as Adrià himself puts it, "the more bewilderment, the better!"