gptkbp:instance_of
|
gptkb:Chef
|
gptkbp:active_years
|
1980-present
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gptkbp:awards
|
gptkb:James_Beard_Award
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gptkbp:birth_date
|
1962-05-14
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gptkbp:birth_place
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gptkb:L'_Hospitalet_de_Llobregat,_Spain
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gptkbp:collaborated_with
|
gptkb:Albert_Adrià
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gptkbp:cooking_method
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gptkb:El_Bulli_Foundation
Experimentation
Liquid nitrogen
Emulsification
Sous-vide
Sustainability in cooking
Avant-garde cuisine
Experimental cuisine
Flavor extraction
Simplicity and complexity
Artistry in food
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gptkbp:cuisine
|
Molecular gastronomy
Three Michelin stars
Presentation of dishes
Emerging chefs
Visual appeal of food
Modernist cuisine
Culinary awards and honors
Global culinary icon
|
gptkbp:culinary_contribution
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Pioneering molecular gastronomy
|
gptkbp:culinary_experimentation
|
New textures
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gptkbp:culinary_impact
|
Changing perceptions of food.
Revolutionizing dining experiences
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gptkbp:culinary_vision
|
Future of gastronomy
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gptkbp:education
|
gptkb:cuisine
|
gptkbp:famous_dish
|
Spherification
|
gptkbp:famous_for
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Deconstructing dishes
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gptkbp:has_dish
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gptkb:Challenger
|
https://www.w3.org/2000/01/rdf-schema#label
|
Ferran Adrià
|
gptkbp:influenced
|
Culinary arts
|
gptkbp:influenced_by
|
gptkb:cuisine
|
gptkbp:inspiration
|
Traditional Spanish cuisine
|
gptkbp:known_for
|
gptkb:El_Bulli
Innovative cooking techniques
|
gptkbp:local_cuisine
|
Food science
Food technology
Workshops and seminars
Flavor enhancement
Flavor pairing
International chefs
Textural contrasts
New cooking methods
Culinary symposiums
Mentorship of young chefs
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gptkbp:media_appearances
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gptkb:Chef's_Table
|
gptkbp:nationality
|
gptkb:Spanish
|
gptkbp:partnership
|
gptkb:Julio_Biosca
|
gptkbp:philosophy
|
Creativity in cooking
|
gptkbp:published_work
|
The Family Meal
|
gptkbp:restaurant
|
gptkb:El_Bulli
Fine dining
|
gptkbp:traditional_food
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Influence on chefs worldwide
|
gptkbp:website
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ferranadria.com
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gptkbp:bfsParent
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gptkb:Jean-Georges_Vongerichten
gptkb:Andrew_Zimmern
gptkb:Auguste_Escoffier
gptkb:Alain_Ducasse
gptkb:Anthony_Bourdain
gptkb:Heston_Blumenthal
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gptkbp:bfsLayer
|
5
|