![]() He also held a six-week internship at the Guy Savoy restaurant, in Paris. The pleasure of learning every day and having the opportunity to work in such a unique place as elBulli, stimulated Albert and his interest in his profession, an interest that would be bolstered over the years.ĭuring the restaurant’s winter closure, he devoted his time to completing his training at such prestigious patisseries as Turull, in Terrassa Escribà, in Barcelona and Totel, in Elda, where he worked under master pastry chef Francisco Torreblanca. ![]() After a two-year apprenticeship in all the kitchen stations, he became especially interested in pastry. In 1985, Albert discovered the world of work, abandoned his studies and joined the team at elBulli. His parents instilled in him the interest for everything to do with cooking, although it was his brother Ferran who sparked his passion for the culinary profession. Albert Adrià, the son of Ginés and Josefa, was born in the Santa Eulalia neighbourhood of L’Hospitalet. ![]()
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