More than 800 students received insight about the very definition of cooking when Ferran Adrià,
one of the world’s most innovative and influential chefs, visited in March. Chef Adrià’s presentation was also the first opportunity for CIA students to preview the new Marriott Pavilion on the Hyde Park campus.
Chef Adrià is considered the father of avant-garde cuisine. During a lecture about the history of cooking, he challenged students to question the meanings of even the most basic terms they use and how they think about food and cooking. Following the 90-minute talk and Q&A session, Chef Adrià held a book signing and posed for pictures with students.
Adrià’s restaurant near Barcelona, el Bulli, was named the World’s Best Restaurant
five times, including four consecutive years from 2006 to 2009. He recently published a seven-volume cookbook, el Bulli 2005–2011
, a catalog of every dish produced at the restaurant in those years.
Two weeks later, CIA students were treated to more insights when world-renowned restaurant designer Adam Tihany
and chef/restaurateur Charlie Palmer ’79
sat down with CIA President Dr. Tim Ryan
to discuss what it takes to create award-winning restaurants.
The $19 million Marriott Pavilion, which includes the 800-seat Ecolab Auditorium and conference space, is scheduled to be formally dedicated later this month.