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thehomelesschefs

This is my journal of our journey as chefs, after having worked for more then 15 years for many wonderful restaurants in the world, searching for the restaurant of our dreams.

Bookworm club
Muses,Poets, Artists, freedom fighters and Vagabonds……
Articles
Food loves FILM and Film loves FOOD
Ni Lenette

Category: El Bulli Foundation

El Bulli Foundation

Posted on September 11, 2012September 11, 2012 Posted in El Bulli FoundationLeave a comment

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A Masterclass with Phill Rickett the butcher
Afternoon tea at Nobu Berkeley
Are we heading into an Ice Age?
Banquets Against Boredom: Towards Understanding (Samurai) Cuisine in Early Modern Japan
Biodynamic ….Alex Podolinsky
Bukowski
Bullipedia
Ceramics a wonder that connects us to miracle of nature and life itself
Collaboration the essence and soul of creating
CONGRATULATIONS to all my friends in Culler de Pau Restaurant for there well deserved Michelin Star
CONGRATULATIONS to WABI London Soft opening LONDON 2012 – This is only the beginning!
CONVERSACIONES HELADAS
cook it raw
Culler de Pau……Friends for Life
Culler de Pau…the Chef that is always in the kitchen
Culler DE PAU: RECOVERING FLAVOURS FORGOTTEN
Dan Lepard POP UP bread in San Sebastian -SEP 30th
Dream Kitchens
El Bulli Foundation
elBulli foundation cinema
Emotional Intelligence
ETXEBARRI the art of fire
Every so often there comes a man……
Galicia…the secret from Northern Spain
Galician Council wants to close Culler de Pau the best restaurant in Galicia
Hiroyoshi Ishida
How Good Food Can Save Our Planet – Professor Molly Jahn
Hungary Destroys All Monsanto GMO Corn Fields
I Love Pakta xxx
Introduction to Japanese table ware
Jose Gonzalez- Solla……..the young godfather of the Nove group Galicia
Kids making more sense then adults…
laughter and movement
Laurent Grant L2o
Little POP UP shop in Rochester by Flavours of Spain
Magnus Nilson…the FAVIKEN my favourite restaurant
Marco Pierre White and Magnus Nielsson
Maru Tokyo
Mayan Agriculture and climate change
Michelin Star for Culler de Pau
monologues in my head
Mugaritz
Mugaritz 2013 Making space and time to be creators
My Hero Masanobu Fukuoka
Natura by Albert Adria and Mateu Casañas El Bulli
Never doubt that a small group……
New Peruvian Japanese Fusion Restaurant Barcelona…by Ferran
News and Trends from the culinary world
Nihon-Ryōri 日本料理
Nobu
On being creative
Pastry Christoph Michelak
Pastry Passion…Sergio del Castillo Mora
Paul Liebrandt…a matter of taste
Pepe Solla
perfume and keiseki……
Permaculture
Permaculture: A Quiet Revolution — Pioneer Bill Mollison
Pop up
PRESS
Professor Eric C. Rath – The importance of learning the historical and cultural context that gave rise to the aspects of Japanese Culture
Projects
Pure hell to be in London when this is happening in San Sebastian
Quique Dacosta
Regis Cursan…Pastry is a way of Life!
Rudolf Stainer
Ryugin 2010 Tokyo
Shock-o-latier Dominique Persoone
South America is Booming big time!
Staff Meal…Noma
Synthesis of elBulli
Tapas a book coming out real soon about design for food….
The 3 Albarino's
The beauty of Mise en Place
the creatieve minority has made the world better
The Cycle of Love – Ben Shewry – Attica Restaurant
The egg of Narcissus by Dali and the Tatin sisters
The Flavours of Spain
The Jewel of Cunduacán
The Magic of the Fall
The man who changed my mind….Ferran Adria
The man who never cooks without his hat…Mark Veyrat
The perfect team…Javier and Taka from Culler de Pau
The Signs of God's Existence?
The sounds of Paolo Michelini
The spirit of Galicia in the V&A
The true turning point….Michael Bras
The Wines of Elisabetta Foradori
There are several possible ways of achieving something
Today my blueberry's are from Peru tomorrow Chile then Spain?????
Toshiro Mifune…
Treasures of the Past
Unbelievable ……..
Uncategorized
Vivre la Cuisine – Michel Bras
Werner Herzog eating a shoe…
What is the most important ingredient in Kyoto cuisine?
When we think along the lines of Nature then we think properly..Carl Jung
Why a chef is blogging about GLOBAL WARMING and not food
why do we fall….