Smorgasbord Posts from Your archive – Cooking The World’s Most Scientific Food! el Bulli’s Amazing Molecular Magic! Meet The “Sorcerer’s Apprentices!” by John Rieber

Welcome to the series of Posts from Your Archive. There is a slight twist with travel posts that contain more than four or five photographs as these will be done as a reblog with a link for you to read the rest of the post on the contributors website. It would be great if you would leave your comments there to be read and enjoyed. Thank you.

If you have four posts from your archives that you feel you would like to share then send the links to If you would like to promote your books (which is FREE) then that is a separate issue and you can contact me on the same email. For this series I am looking at posts that are informational, entertaining, thought provoking about life, food, relationships, writing, health etc. Posts that you wrote in your early days of blogging perhaps that you feel deserve another airing.

In the next post in John Rieber’s selection he explores the culinary phenomenon that is Chef Ferran Adria of El Bulli in Spain.

Cooking The World’s Most Scientific Food! el Bulli’s Amazing Molecular Magic! Meet The “Sorcerer’s Apprentices!” by John Rieber

A Starburst Sunrise!

While this looks like a spectacular image from outer space, it’s not a solar system, it’s food! Time to celebrate the molecular wizardry of Chef Ferran Adria!

For years, Chef Adrià’s Spanish restaurant el Bulli was considered the world’s best – and every year, more than a million foodies waited on a list for a chance at a reservation.

What was the big deal? Well, take a look at el Bulli’s “Langoustine with Quinoa” dish:

It’s almost impossible to describe what goes into a dish like this – in fact, there are multiple volumes of recipes and photos that take you inside this creative process – these books were released but el Bulli as a way to document their imagination in the kitchen:

Yes, this is “peanut ice cream covered with snow”…the molecular wizardry at el Bulli was unsurpassed….and for aspiring culinary artists, the greatest opportunity was to get a coveted apprenticeship there.

The Sorcerer’s Apprentices!

New York Time’s Spain correspondent Lisa Abend was given unprecedented access to Chef Adria and the el Bulli kitchen, and she offers an intimate glimpse of life as a “stagiaire” — a cook who agrees to work for almost nothing for a season as one of Chef Adrià’s apprentices.

The books are available at Amazon by clicking on the image.

©images John Rieber 2015

Please head over and discover more about his incredible chef and his team:

About John Rieber

I love great food, interesting books, fascinating travel, outrageous movies, and bacon, especially when it sits on top of a great cheeseburger! I work in entertainment – and I have been lucky enough to interview some really talented Artists – that guides my posts: interesting and provocative movies, music, social media and of course, food, since I believe strongly in the maxim, “everyone eats!”

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