Beyond the kitchen, to the B-School
When Ferran Adrià, widely considered the most innovative chef in the world, announced the closing of his Spanish restaurant, elBulli, earlier this year, foodies at Harvard and elsewhere mourned. Now, Adrià is coming to them — and asking for ideas. The man who made pasta from Parmesan, caviar from melons, and ice cream from foie gras — who invented and popularized the molecular gastronomy craze — now wants to transform his shuttered restaurant into something new and unexpected. To create his elBullifoundation, Adrià is turning to another group of innovators for help: Harvard Business School (HBS) students. “Harvard is the first university in the world that has understood the importance of cooking,” Adrià, who has spoken in Harvard’s Science and Cooking Public Lecture Series, said via a translator. “They realize that cooking is an amazing language to explain many disciplines, [and] they’re using cooking as a language for teaching new ideas.” Now Adrià...