El Bulli: Cooking in Progress combines high concept food and creativity
The Utah Film Center and the Natural History Museum of Utah screened “El Bulli: Cooking in Progress” at the Salt Lake City Public Library on March 13, 2012. El Bulli is a restaurant that is only open for six months out of the year. The other six months, Chef Ferran Adria and his team spend experimenting with new ideas for food to serve at the molecular gastronomy venue.
“You can eat there three years in a row and not taste the same thing twice,” says Executive Chef Mark Smith of Sysco.
The film opens with Adria licking a sucker in the dark. The sucker and his mouth glow with every lick. It then proceeds from the closing of one year through the experimentation for the menu of the next year and ends with the completion of the next year’s service.
The film is fascinating even for those who aren’t chefs. It is like watching an old Frankenstein flick and wondering when the Jacob’s ladder and the beakers will appear. It is as much about the creative process that can be applied in anyone’s work as it is about the food, which is spectacular.
This is a high concept film that relies more on images than on words to convey the meaning. There is no narrator to tell the audience what they are seeing or what they should be thinking, and that is the way it should be.
Anyone who likes food or likes the idea of food as a main character in a science fiction film should check out “El Bulli: Cooking in Progress.”
This article originally appeared at examiner.com.