The man who reinvented cooking
In Stockholm to speak about innovation, food and art:
elBulli Restaurant becomes elBulli Foundation
Moderna Museet, June 27th, 2011 at 16.00
Ferran Adrià, “the man who re-invented cooking” and the world’s most famous chef, is coming to Stockholm to give a talk on his new bellwether for innovation, food and art – the elBulli Foundation – at Moderna Museet, Stockholm, on the 27th of June.
After the talk, the former director of Tate Modern, Vicente Todoli, will present a work-in-progress preview of the upcoming film “Documenting Documenta,” featuring Ferran Adrià and the artist Richard Hamilton. The event is the starting point of a long-term initiative in Sweden on innovation through food.
“The man who changed the way we eat” is the subtitle of the official biography on Ferran Adrià. The world’s most famous chef, whose restaurant is located on the coast north of Barcelona, has not only moved the gastronomic epicenter of Europe from France to Spain, he has also created an entirely new way of thinking about and creating food. He has been called the Mozart or Picasso of our time – for granting food a new cultural status, giving Spain a new identity as food destination, as well as creating a unique model for innovation and creativity.
Despite millions of people queuing for a table at the world famous elBulli, the chef Ferran Adrià, announced that 2011 will be the very last season for the restaurant. On July 31st, it is closing forever as a restaurant. It will reopen again in 2014, but then as elBulli Foundation, an organization entirely dedicated to innovation.
We are honored and excited that Ferran Adrià is interrupting his intense work schedule in the very last few weeks of elBulli to come to Stockholm. On June 27, he will introduce and expound on his plans for the elBulli Foundation at Moderna Museet in Stockholm. The talk will be followed by a conversation between Ferran Adrià and the former director of Tate Modern, Vicente Todoli, along with leading contemporary artists Carsten Höller, Rirkrit Tiravanija, Elaine Tin Nyo and Tobias Rehberger as well as the writer Bill Buford. The talk will be moderated by the director of Moderna Museet, Daniel Birnbaum and the curator Jan Åman. After the talk Vicente Todoli will present a preview of the film “Documenting Documenta”, featuring Ferran Adrià and the artist Richard Hamilton. The film was written and directed by David Pujol with the participation of Vicente Todoli. It will premiere in January 2012 but participants will get to see a sneak preview of the work-in-progress.
The event will be the starting point of a Swedish initiative on innovation through food – Stiftelsen Kokkonst – with the objective of creating a long-term platform in Sweden for the international discourse on innovation, food and art.
The event is produced by Stiftelsen Kokkonst and partners, in collaboration with Moderna Museet, Stockholm.
For further information, please contact Antonia Stubbe at modinåkerlind:
At the auditorium, Moderna museet
Open to the public, free entrance
Entrance from the sea side (the museum is closed on Mondays, but especially open for this event)
Seats can be reservered firstname.lastname@example.org
Ferran Adrià’s talk in the auditorium at Moderna Museet.
A talk on innovation and food and why elBulli restaurant becomes elBulli Foundation.
The man who changed the way we eat gives us an insight into his creative process.
The talk is followed by a conversation with Ferran Adrià and Vicente Todoli, the former Director of Tate Modern and with artists Carsten Höller, Rirkrit Tiravanija, Elaine Tin Nyo and Tobias Rehberger and the writer Bill Buford
Moderators: Daniel Birnbaum, Moderna Museet and Jan Åman, curator and one of the initiators of Stiftelsen kokkonst.
Preview of the work-in-progress copy of the film “Documenting Documenta XII” featuring “the man who reinvented cooking”, Ferran Adrià, and the artist, Richard Hamilton. Hamilton was essential for European pop-art and is also famous for his copy of The Large Glass by Marcel Duchamp. A film on what happened when the chef Ferran Adrià was invited to participate in the world’s most prestigious art exhibition, Documenta. Written and directed by David Pujol with the participation of Vicente Todoli, former director of Tate Modern.
Program (by invitation only)
Ferran Adrià, “the man who reinvented cooking”, elBulli
Vicente Todoli, former director of Tate Modern, London
Carsten Höller, artist, will in October be the first artist to exhibit in all floors of the New Museum in New York
Rirkrit Tiravanija, artist, first winner of Absolut Awards, was essential in developing the 90’s art scene, often using food as an artistic tool
Tobias Rehberger, artist, won the Golden Lion at the Venice Biennial 2009
Elaine Tin Nyo, artist from NYC with a very special interest in food
Bill Buford, wrote the book “Heat” on how he left his job as editor of The New Yorker to be an apprentice for the chef Mario Batali.
Mia Hägg, architect, among many things the project manager of the “Birds nest”, the Olympic Stadium in Beijing.
Reed Kram, designer, selected best young designer in the world 2009
Andrew Tuck, editor, Monocle Magazine
Kathryne Abel, professor of medicine and neuroscience
Daniel Birnbaum, Director of Moderna Museet, Stockholm
Åsa Minoz, responsible for Innovation the Swedish Ministry of Enterprise
Anna Hag, responsible for creative industries at the Swedish Ministry of Enterprise
Jan Åman, curator, Stiftelsen Kokkonst
Mats Hanzon, White Guide, Stiftelsen Kokkonst
Per Styregård, White Guide, Stiftelsen Kokkonst
Susanna Slöör, permanent secretary of the Art Academy
Alf Rehn, professor of Management and Organization at the Åbo Akademi University, currently writing a book on corporate organization and high end cuisine organization, with elBulli as an example.
(list not final)
Pontus Frithiof and Malin Söderström will be serving a specially composed lunch at the round table discussion.
Dinner at Teatergrillen, where Tommy Myllymäki with friends has composed a very special dinner in the honor of Ferran Adrià, the elBulli Foundation and 67 selected guests, a dinner composed with Swedish products and presence of a few leading chefs from the Nordic countries.