Ferran Adria (world famous chef) doesn't want George Clooney playing him in biopic

Seeing as the two look nothing alike, I think it's an unlikely concern, but still:

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Ferran Adria Doesn't Want George Clooney Playing Him In A Movie About His Life

The Art Of Celebrity

by Tina Nguyen11:24 am, August 2nd

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“Cooking In Progress”, a documentary about a season of the dearly-passed El Bulli comes out this month. And as the Telegraph interviewed Ferran Adria for a very lengthy profile on his next move, the inevitable question arises. But it’s none of the Inevitable Questions you’re thinking of — “What’s your vision for the el Bulli Foundation?”, or “Who do you think is your natural heir?”, or even “What do you think about that ‘Certain Foul-Mouthed Scottish Celebrity Chef’?”

The really important question is, of course: Who would play you in a movie about your life?

Brad Pitt? George Clooney? [Adria] snorts. “I don’t want a star,” he says. “You don’t believe in a famous actor playing someone equally famous who’s still alive. Look at Will Smith playing Cassius Clay. You’re always comparing him to the real thing, to his detriment.”

Adrià himself references The Social Network as a conceptual template – “some fact, some fiction”

Oddly enough, someone actually did try to make a feature film about Adria’s life, but The Sorcerer’s Apprentice, based on a novel of the same name, never did make it past the Hollywood treatment phase. But really, shrugs writer the Telegraph’s Stuart Husband, such a movie would inevitably be a hybrid of “vintage Peter Greenaway…and a sort of Zoolander for foodies.”

“When, in Cooking in Progress, Adrià clangingly intones, ‘Don’t bring me anything that’s not good,’ or a critic writes that ‘Ferran Adrià did not feed us, he deflowered us,’” Husband writes, almost giggling, “it’s hard to keep a straight face.”

[The Telegraph]

I hope that George never make a film about the life of Ferran Adria, a false man, a liar chef who cooked only with chemicals and has closed its refreshed thanks to an Italian program: "Strip the News" which has exposed !

Had to chuckle at the "equally famous" comment. What an ego! I have never heard of the guy.

Who the heck is this guy? what a massive ego-a legend in his own mind! I'm sure G. will jump at the chance to portray him in a film--not! Hope G. never gets that desperate. Lol.

I think his ego has gone a little/lot past the healthy point. lol

I'm sure he's got an ego, but he is probably one of the most famous chefs there ever has been. Love or hate his style, he's changed the way chefs look at food and cook food forever.

I don't just mean his really weird stuff or simpler things like spherification, although that's popping up everywhere but essential techniques such as cooking proteins in vacuum packs at lower temperatures which is now pretty much the done way in many restaurants worldwide.

I hate cooking. I only have a kitchen because it came with the house. I guess that's why I never heard of him.
So if he's that famous I guess he should be expected to have an ego. lol

noodle - you are a woman after my own heart!!! I hate to cook too and in fact I don't. I'm not a big food fan, even going out to eat isn't a treat for me. And I just have to dust my stove off once a week. LOL

I hate cooking too--actually I can't cook. lol. If it's not microwave ready, forget it!

OK so there's three of us who don't like to cook. I wonder how many more - c'mon fess up. LOL

I don't care either way... I cooks a meal if I have to and don't if I don't...

cindigirl wrote:OK so there's three of us who don't like to cook. I wonder how many more - c'mon fess up. LOL

Make it four cindi here across the pond.....except I can enjoy a simple meal out occasionally.
And I will make steamed vegetables as an accompaniment to quality micro meals !

Joanna I love your new avatar. Such a cute little dog! I just want to give it a great big hug.

found that

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The sabbatical of Ferran Adrià
"Important to take a break"

At 49 years, the celebrity chef has decided to stop for two years. "I closed the restaurant to try to see the world out." Certain choices seem a luxury, but sometimes it is easier to do than we think


Drop everything when you go up. Close up shop while outside there is a queue to enter. Treat yourself to something more than a holiday let take away with unrest, giving no reason for a job, take on new roads, away, disappear for a while. Only the young have such moments, Conrad claimed in the incipit of the shadow line. And yet now we have them even in their fifties. "Yes, I took a sabbatical of two years," says Ferran Adrià, one of the world's best chefs, owner of El Bulli, the restaurant became a legend of Spanish gastronomy. "I needed to recharge the batteries, to find the curiosity, make discoveries, and even a little 'to rest. In fact, I never worked so hard as when I stopped working, but it is a gift that everyone, at this age, should be. "

Not everyone can, of course, but I am increasingly of the opinion that they could afford to make the same choice of Adrià.

The ex-dishwasher on the outskirts of Barcelona became head chef of El Bulli when he was just twenty-three and a legend a little later: the inventor (along with English Heston Blumenthal) of "molecular cuisine", although he prefers to call " deconstructivist ". Baguette with mojito, game cappuccino, caramel fish. Only 50 clients admitted to evening in the restaurant-temple on the Costa Brava, two million people on the waiting list for 8 000 available seats at the table every six months. And then what? "Then just one day I realized it was time to stop, new horizons, try other experiences." So he dropped the portcullis, appiccicandoci on a piece of paper that essentially warns closed for two years. "People think I'm on vacation, but since we closed three months ago I only had three days of authentic descanso, as we say in Spain, of doing nothing, as you say in Italy".

And what did the other eighty-seven? "I have traveled, written, studied, thought, met people. I designed the El Bulli Foundation, which will rise above and a little 'even inside the restaurant, but it will be a place to eat. I worked on three documentaries and even a Hollywood movies, which will have as its protagonist the food, even good food, something never before attempted, except in Ratatouille, but that was a cartoon. I founded a museum gastronomy and carried around a show, from Japan to California . forgot, I also published a book ". This is the reason that led him for 48 hours in London, a stage of an international tour of presentations to lunch with family (in Italy, published by Phaidon), 93 recipes for 31 meals (a day) for three courses, which cost less than 5 euros per person. She has been married for twenty years, but without children: what is the family where she learned to cook this way, rather than the menu (and accounts) of El Bulli? "My family is my restaurant. Twenty-five people who eat dinner together every night, before opening to the public. So to prepare meals quickly, cheaply, with simple ingredients that go well at all." As the spaghetti with clams, his favorite dish: the face of molecular cuisine. "If you eat well, work well and are happy," philosophizes the great chef.

But one, if you put on sabbatical, must stop at all to do what he did? She does not cook longer hours, for nothing, for three months? "No, I'm still at the stove, from time to time. But the purpose of the pause is to see that you like other things." Many young people today take a break, a year of travels and experiences, the gap year after high school or college: "But it's not like it at 40 or 50 years," reflects Adrià. "It is done as a sabbatical in middle age, when you've already gained much experience and yet are not yet so old as not being able to build up new ones."

It will depend also on the fact that, psychologically and often physically now, are in their fifties today (males and females) are considered especially feel the 'new forty' (and the new thirties forties feel)? Watching him, that he looks 49 years and a half a dozen less ("I do not mica diet, just an hour of jogging or gym day"), you tend to believe so: it is easier to stop, change direction , skid, if you feel young, at least inside. "Look, I recommend it to all my peers more or less. Means the luxury of experimenting for a while 'another life, a different life, before eventually returning to the previous one, but enriched and happier."

Here, by the way, chiariamolo for two million every six months trying to book their places at table 8 000: El Bulli will reopen in a year and nine months? "Who knows. One thing is certain: neither I nor the restaurant, we'll be the same as before."

it's me wrote:found that

[You must be registered and logged in to see this link.]


The sabbatical of Ferran Adrià
"Important to take a break"

At 49 years, the celebrity chef has decided to stop for two years. "I closed the restaurant to try to see the world out." Certain choices seem a luxury, but sometimes it is easier to do than we think


Drop everything when you go up. Close up shop while outside there is a queue to enter. Treat yourself to something more than a holiday let take away with unrest, giving no reason for a job, take on new roads, away, disappear for a while. Only the young have such moments, Conrad claimed in the incipit of the shadow line. And yet now we have them even in their fifties. "Yes, I took a sabbatical of two years," says Ferran Adrià, one of the world's best chefs, owner of El Bulli, the restaurant became a legend of Spanish gastronomy. "I needed to recharge the batteries, to find the curiosity, make discoveries, and even a little 'to rest. In fact, I never worked so hard as when I stopped working, but it is a gift that everyone, at this age, should be. "

Not everyone can, of course, but I am increasingly of the opinion that they could afford to make the same choice of Adrià.

The ex-dishwasher on the outskirts of Barcelona became head chef of El Bulli when he was just twenty-three and a legend a little later: the inventor (along with English Heston Blumenthal) of "molecular cuisine", although he prefers to call " deconstructivist ". Baguette with mojito, game cappuccino, caramel fish. Only 50 clients admitted to evening in the restaurant-temple on the Costa Brava, two million people on the waiting list for 8 000 available seats at the table every six months. And then what? "Then just one day I realized it was time to stop, new horizons, try other experiences." So he dropped the portcullis, appiccicandoci on a piece of paper that essentially warns closed for two years. "People think I'm on vacation, but since we closed three months ago I only had three days of authentic descanso, as we say in Spain, of doing nothing, as you say in Italy".

And what did the other eighty-seven? "I have traveled, written, studied, thought, met people. I designed the El Bulli Foundation, which will rise above and a little 'even inside the restaurant, but it will be a place to eat. I worked on three documentaries and even a Hollywood movies, which will have as its protagonist the food, even good food, something never before attempted, except in Ratatouille, but that was a cartoon. I founded a museum gastronomy and carried around a show, from Japan to California . forgot, I also published a book ". This is the reason that led him for 48 hours in London, a stage of an international tour of presentations to lunch with family (in Italy, published by Phaidon), 93 recipes for 31 meals (a day) for three courses, which cost less than 5 euros per person. She has been married for twenty years, but without children: what is the family where she learned to cook this way, rather than the menu (and accounts) of El Bulli? "My family is my restaurant. Twenty-five people who eat dinner together every night, before opening to the public. So to prepare meals quickly, cheaply, with simple ingredients that go well at all." As the spaghetti with clams, his favorite dish: the face of molecular cuisine. "If you eat well, work well and are happy," philosophizes the great chef.

But one, if you put on sabbatical, must stop at all to do what he did? She does not cook longer hours, for nothing, for three months? "No, I'm still at the stove, from time to time. But the purpose of the pause is to see that you like other things." Many young people today take a break, a year of travels and experiences, the gap year after high school or college: "But it's not like it at 40 or 50 years," reflects Adrià. "It is done as a sabbatical in middle age, when you've already gained much experience and yet are not yet so old as not being able to build up new ones."

It will depend also on the fact that, psychologically and often physically now, are in their fifties today (males and females) are considered especially feel the 'new forty' (and the new thirties forties feel)? Watching him, that he looks 49 years and a half a dozen less ("I do not mica diet, just an hour of jogging or gym day"), you tend to believe so: it is easier to stop, change direction , skid, if you feel young, at least inside. "Look, I recommend it to all my peers more or less. Means the luxury of experimenting for a while 'another life, a different life, before eventually returning to the previous one, but enriched and happier."

Here, by the way, chiariamolo for two million every six months trying to book their places at table 8 000: El Bulli will reopen in a year and nine months? "Who knows. One thing is certain: neither I nor the restaurant, we'll be the same as before."

Strange, this rest has been taken after being found to use the "texures", a chemical mixture for the dishes and not to use real kitchen molecoiare that studies the principles of chemistry and physics but does not add chemicals and additives the food! I returned from that area of ​​Spain (Costa Brava) last night and found that "El Bulli" is closed for two years from when it was discovered that the "texures" cìerano food chemicals hazardous to health!