Visiting El Bulli was in my bucket list until they closed their doors in 2011 and became a food lab. As you can imagine, I was looking forward to seeing this documentary. Unfortunately, after watching, I got a bitter-sweet after-taste in my mouth.
THE GOOD
One of the things I enjoyed the most about this restaurant is seeing all the process of experimentation that leads top restaurants and world-class chefs to create a new menu every year, and the hard work and endless hours behind both the experimentation and the work in the restaurant.
In the era of the MasterChef cooking shows, where food and cooking appear as a colorful, beautiful, creative and unrealistically flamboyant, the reality and every-day of a restaurant in general, and of a world-top restaurant in particular, is far from that bubble of flashy glamour that we see on TV. There is a lot of preparation, a lot of strenuous and hierarchical work, of endless working hours, of constant trial-error and improvement, exhausting and far from everything that is really unflashy. You need a passion for food and for restoration to devote your life to that profession, especially because in top restaurants failure is not an option, tempo is a mathematical thing, bad service is unthinkable, top quality preparation and presentation the norm. In that regard, this documentary captures that perfectly, and I think one gets to understand better and respect even more the work that any top chef does, in this case Adria.
THE BAD
The documentary is filmed with a Germanic eye, lacking passion or interest in the figure of Adria. Who is this guy? Where does he come from? What sort of cooking was he cooking before he became El Bulli head chef? Who does he consider his masters? Who are his sous-chefs? Also, there is a bunch of local and international workers arriving to work at El Bulli, why not asking them what drove them there? What is what they find intriguing or admirable in Adria and his restaurant? On the other hand, we don't see the human side of any of these people. Do they have families? Do they cook at home? What do they eat at home? Do they have foodie trips? Are they best pals with this and that top chef? These and other questions seem not to interest the director, which is a pity because they are the sort of things that interest viewers in general, especially those who aren't familiar with one of the master genius of modern cuisine.
I'm not saying that the documentary is not interesting, because it is, but it lacks background, it lacks depth and color, and it lacks the passion that drives Adria in anything he does. Really, they could have filmed this in any medium-range restaurant and that would have been interesting the same. Yet, why bother going to El Bulli and focusing on the purely observational?
Now that El Bulli doesn't exist any more, this documentary appears to be even more lacking and imperfect as it does not honor the genius, it does not help viewers understand why Adria is one of the genius of Western cuisine or who this person really is.
I will personally be looking for other documentaries for TV and the cinema produced about Adria in 2011.
THE GOOD
One of the things I enjoyed the most about this restaurant is seeing all the process of experimentation that leads top restaurants and world-class chefs to create a new menu every year, and the hard work and endless hours behind both the experimentation and the work in the restaurant.
In the era of the MasterChef cooking shows, where food and cooking appear as a colorful, beautiful, creative and unrealistically flamboyant, the reality and every-day of a restaurant in general, and of a world-top restaurant in particular, is far from that bubble of flashy glamour that we see on TV. There is a lot of preparation, a lot of strenuous and hierarchical work, of endless working hours, of constant trial-error and improvement, exhausting and far from everything that is really unflashy. You need a passion for food and for restoration to devote your life to that profession, especially because in top restaurants failure is not an option, tempo is a mathematical thing, bad service is unthinkable, top quality preparation and presentation the norm. In that regard, this documentary captures that perfectly, and I think one gets to understand better and respect even more the work that any top chef does, in this case Adria.
THE BAD
The documentary is filmed with a Germanic eye, lacking passion or interest in the figure of Adria. Who is this guy? Where does he come from? What sort of cooking was he cooking before he became El Bulli head chef? Who does he consider his masters? Who are his sous-chefs? Also, there is a bunch of local and international workers arriving to work at El Bulli, why not asking them what drove them there? What is what they find intriguing or admirable in Adria and his restaurant? On the other hand, we don't see the human side of any of these people. Do they have families? Do they cook at home? What do they eat at home? Do they have foodie trips? Are they best pals with this and that top chef? These and other questions seem not to interest the director, which is a pity because they are the sort of things that interest viewers in general, especially those who aren't familiar with one of the master genius of modern cuisine.
I'm not saying that the documentary is not interesting, because it is, but it lacks background, it lacks depth and color, and it lacks the passion that drives Adria in anything he does. Really, they could have filmed this in any medium-range restaurant and that would have been interesting the same. Yet, why bother going to El Bulli and focusing on the purely observational?
Now that El Bulli doesn't exist any more, this documentary appears to be even more lacking and imperfect as it does not honor the genius, it does not help viewers understand why Adria is one of the genius of Western cuisine or who this person really is.
I will personally be looking for other documentaries for TV and the cinema produced about Adria in 2011.