Every year Mugaritz closes its doors to dedicate space and time to focus on being creators.
It is important to set aside this time, especially for a restaurant like Mugaritz.
To be a creator is not easy in our industry and still the business side is always given the main emphasis, believing that if a restaurant is to creatieve it does not make any money. I dont believe this is true as ideas can be generated to find ways to assist a creative project very well if needed. Ferran has released books, products amongst other things and was able to transform the culinary focus on a global basis.
I always will admire the courage of chefs like Ferra Adria, Andoni Luis Aduriz and other chefs, that have given value and meaning to the creatieve process and work of a chef.
Never being afraid of the unknown, nature,humor, emotions, concepts, poetry, research, design, technology, science…
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