Ferran Adria to teach at Harvard

[Jenise]

From Luxist:

Ferran Adria, Harvard Professorby Deidre Woollard (RSS feed) Mar 26th 2010 at 3:01AM

The man who many considered the world's best chef has a new gig, Harvard professor. Adria, who announced in January that his El Bulli restaurant in Spain would be closing in 2012, will teach at the Harvard School of Engineering and Applied Sciences this fall. He will be working with Harvard University on an undergraduate course in culinary physics. The course will use food to explain principles of soft matter physics in which culinary creations like suspensions and gels play a role. Adria is famous for his work in molecular gastronomy, framing food in new ways and new consistencies. The course will also include guest lectures from Wylie Dufresne, chef-owner of New York's wd-50, José Andrés and Dan Barber, co-owner of several restaurants in New York specializing in farm-to-table dining.

A boost for popularizing food science. I especially like the farm-to-table idea. An entirely new group of people will begin thinking differently about the food they eat. I think it's a great move.

Eh, big deal.

I've taught at Harvard.

So obviously they'll let anybody teach there.

Is Uri Geller on tap?

Well, if you're really going to emphasize farm-to-table dining, then maybe the restaurant should have a lot out back where you could chase down the chickens and wring their necks, drop them into scalding water, and pluck the feathers. You'd have to run the cattle through the chute, stun them with the pressure hammer (Thump!drops 'em in their tracks, man), haul them up on the hoist and cut their throats so they'll bleed out nicely, then cart them over to the butcher shop (keep the hides and offal and stuff, cause you can sell that to other industries, you know). Then right into the restaurant from the abbatoir and, voila, onto the table!

Might have a couple of problems with the cute little lambs, and veal calves and the bunny rabbits; the popularity on the menu might drop just a bit.

As part of their frequent diner program the restaurant could have, like, monogrammed mucking boots to keep the customers' feet from getting all muddy and stuff. Maybe some designer overalls or plastic suits in bright colors?

I'm betting this would be a major trendy hit in New York!!!

Why out back, Hoke? I like the idea of making it part of the ambiance/decor. A glass wall running down one side of the restaurant behind which would be the abattoir. Diners could watch their food being "prepared".

Hoke, Hi...


As I am sure you recall, the speciality of the house at the Harvard Faculty Club is horse steak.

Best
Rogov