Statements (62)
| Predicate | Object |
|---|---|
| gptkbp:instance_of |
gptkb:Chef
|
| gptkbp:bfsLayer |
3
|
| gptkbp:bfsParent |
gptkb:Jean-Georges_Vongerichten
gptkb:Andrew_Zimmern |
| gptkbp:active_years |
1980-present
|
| gptkbp:awards |
gptkb:award
|
| gptkbp:birth_date |
1962-05-14
|
| gptkbp:birth_place |
gptkb:L'_Hospitalet_de_Llobregat,_Spain
|
| gptkbp:collaborated_with |
gptkb:Albert_Adrià
|
| gptkbp:cooking_method |
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 |
| gptkbp:cuisine |
gptkb:Airport
gptkb:El_Bulli Food science Fine dining Food technology Molecular gastronomy Three Michelin stars Workshops and seminars Flavor enhancement Presentation of dishes Emerging chefs Flavor pairing Visual appeal of food International chefs Modernist cuisine Textural contrasts New cooking methods New textures Changing perceptions of food. Culinary awards and honors Culinary symposiums Future of gastronomy Global culinary icon Influence on chefs worldwide Mentorship of young chefs Pioneering molecular gastronomy Revolutionizing dining experiences |
| gptkbp:education |
gptkb:product
|
| gptkbp:famous_dish |
Spherification
|
| gptkbp:famous_for |
Deconstructing dishes
|
| https://www.w3.org/2000/01/rdf-schema#label |
Ferran Adrià
|
| gptkbp:influenced |
Culinary arts
|
| gptkbp:influenced_by |
gptkb:product
|
| gptkbp:inspiration |
Traditional Spanish cuisine
|
| gptkbp:known_for |
gptkb:El_Bulli
Innovative cooking techniques |
| gptkbp:media_appearances |
gptkb:Chef's_Table
|
| gptkbp:nationality |
gptkb:Spanish
|
| gptkbp:partnership |
gptkb:Julio_Biosca
|
| gptkbp:philosophy |
Creativity in cooking
|
| gptkbp:published_by |
The Family Meal
|
| gptkbp:website |
ferranadria.com
|