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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.

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Category: El Bulli Foundation

El Bulli Foundation

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

Recent Posts

  • Hello I am back
  • Mugaritz 2013 Making space and time to be creators
  • Mugaritz… an experience of a life time
  • About Mugariz… “Almost always, the creatieve minority has made the world better”…Martin Luther King
  • The sounds of Paolo Michelini

Archives

  • June 2016
  • May 2014
  • April 2014
  • January 2014
  • December 2013
  • August 2013
  • July 2013
  • June 2013
  • May 2013
  • April 2013
  • March 2013
  • February 2013
  • November 2012
  • October 2012
  • September 2012

Categories

  • 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….

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