El Bulli - Cooking in Progress

Gereon Wetzel, Germany, 2010, color, 35mm, 108'

The chefs at the world-renowned, Michelin-starred Spanish restaurant El Bulli have turned cooking into an art form. The doors are only open to the public for six months of the year; the rest of the time, a select team of experts is hard at work creating a new avant-garde 30-course menu. Looking on from the sidelines, we watch experiments with structure, sound, color and - finally - flavor. Cooking with liquid nitrogen, something the restaurant is particularly famous for, is but one of the many unconventional preparation methods used here. Owner Ferran AdriĆ  is always on hand, tasting everything created in this flavor lab and coming across like a softened-down version of Gordon Ramsey. We discover that experimental dishes such as Parmesan Crystal and Vanishing Ravioli came about largely by chance. When one of the chefs fished out an ice cube from his Coke glass and dropped it in the gravy on his plate, he thought, why not make a dish from ice cubes? And why not mix oil with water, for a cocktail that leaves a deliciously soft coating on the lips? At El Bulli, it's all about feeling something, experiencing something. In the words of top chef AdriĆ , "The more bewilderment, the better."

IDFA 2015 Line-Up Announced October 9, 2015 | The complete list of selected films for IDFA 2015, in alphabetical order, is now online. The full screening schedule will be available from November 5.
Looking at documentary sound October 6, 2015 | Sound in the documentary will be the central theme of the Sounds Real program. IDFA has invited five international sound designers to choose two documentaries with exceptional sound design: one of their own, and one by a colleague.
Opening film: A Family Affair by Tom Fassaert September 22, 2015 | The 28th edition of IDFA will open with A Family Affair by Dutch director Tom Fassaert, an exploration of the director's own delicate family history.


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