EL BULLI: Cooking in Progress

EL BULLI: Cooking in Progress

Directed by Gereon Wetzel

At El Bulli – repeatedly voted the world’s best restaurant – renowned Spanish chef Ferran Adriá blends science and art as he pushes the boundaries of avant garde cuisine. An elegant, detailed study of the creation of a new season’s menu in a culinary “lab,” this film provides a rare glimpse of the work of the man who helped bring molecular gastronomy to the forefront of modern cooking.  Prior to the film, Mark Smith, Certified Executive Chef, will provide us with a primer on molecular gastronomy.  While working in Spain, Smith had the opportunity to meet and work with Ferran Adriá at the Gastronomique Convention in San Sebastian.

Official Selection – 2011 Hot Docs Canadian International Documentary Festival; Official Selection – 2011 Sydney Film Festival; Official Selection – 2010 International Documentary Festival Amsterdam

Presented in partnership with





Fans of shows like Top Chef are well advised to check out this fascinating and artful look at the meticulous
research-and-development process for the experimental dishes at El Bulli, where every unique dish came with
plentiful bragging rights.”

– New York Magazine

“A treat for chefs and foodies. [Chef Ferran Adrià] is a culinary magician who strives to
please the eye, nose and emotions as much as the palate.”

– Jeannette Catsoulis, The New York Times

“It’s cooking like you’ve never seen.”

– Charlotte Druckman, The Wall Street Journal

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