The gastronomic world does not stop reinventing itself and introducing new elements that transform it but in small steps, without reaching something bigger. However, it may be that in the not too distant future, another Gastronomic "great revolution" occurs, coming from China, a country with great economic potential. That's what the famous Spanish chef thinks Ferran Adrià, who reviewed this and other topics in the sector at an event on October 23. Logroño hosted a conference on innovation and digital transformation for SMEs, organized by Telefónica Companies. The EFE agency has published an interview with the Catalan chef.
Ferran Adrià and his vision of the culinary future
Certainly, Ferran Adrià believes that "it is not easy" to achieve "something that breaks" in today's gastronomy, but he does predict that in a few years, China will lead the "great revolution". By introducing ingredients novel, by the use of culinary techniques new and consequent elaborations. All this set will allow you to "taste" dishes "with thousands of years of tradition." Those who will transfer to the millennial civilization from the Asian country to the table and world cuisine. Although another revolutionary source could come from "the manipulation of the brain»So that the diner perceives that« they are eating in another place ».
"I don't like this process, but it may happen with gastronomy in the future," he believes. Furthermore, in its restaurant El Bulli (already closed since 2011) the chefs also tried to "seek the limits" when it came to "tasting dishes". "It is about reflecting beyond saying 'how good it is!'", He explains before talking about another revolution initiated from genetics, which could be seen between five and ten years.
«We are going to see the birth new plant speciesBefore, this was done using the trial-error method ”, but from now on,“ at a reasonable price ”you will be able to know the quality and taste of new varieties. Secondly, Ferran Adrià considers that «the ecological agriculture It is not natural because man makes it and, therefore, it is artificial ». Also, think that you have to know how to differentiate foods that are 'made and processed', as some are "Very healthy" also.
Finally, regarding the more business aspect of a restaurant, emphasizes that young chefs already know what this implies: «Knowing the business world. It is a pain in the management and accounting, but it is an economic drama that 50% of SMEs do not last more than five years. Ferran Adrià concludes that even «managing well does not mean being successful«. At present, one must use the new available tools offered by the digital age, For example.
