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Charlie Rose Interview w/ Jose Andres & Ferran Adria

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Thankfully, I had a little insomnia last night, and fell upon Charlie Rose's interview with Jose Andres and Ferran Adria. It was a little clumsy, as Sr. Andres translated for Sr. Adria. But all in all, it was nice to enjoy Charlie Rose's always-insightful inquiries and of course these two masterful chefs' perspectives.

http://www.charlierose.com/view/inter...

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  1. bulavinaka, thanks for that link. i haven't watched the clip yet, but i see on the charlie rose site his other interviews with chefs, e.g., thomas keller, alice waters.

    1 Reply
    1. re: alkapal

      Hi alkapal. Charlie Rose is one of my favorite interview programs. The breadth of guests, and of course the depth (informatively as well as intellectually) Mr. Rose takes his discussions is something I've always found intriguing. And yes, he's interviewed probably the majority of chefs that have gained great notice in the culinary world - he refers to some of them in great deference to Sr. Adria. Hope you get a chance to enjoy it...

    2. Very enlightening interview. Although I am still not a fan of Mol Gas, (I prefer comfort food) I admire his talent.
      I liked the observation that food is the only art form that touches ALL the senses. Something to think about when you are preparing dinner for someone you love.

      1 Reply
      1. re: margshep

        While the Molecular Gastronomy thing seems to have two very divided camps, I've yet to experience this. I think if well-placed - as in Sr. Andres' olive reference in literally encapsulating its essence and encompassing emotions - I can see its significance.

        Both chefs rank very high on my personal list - I'm fascinated with Spain's food. And their commitment to cuisine is unquestionable, particularly on the part of Sr. Adria. The annual six-month sabbatical tells of his true commitment to elevating his craft to a true art.

      2. This was a good interview. I started watching it, then paused when my husband came home so he too could watch it.

        It's exciting to hear the idea behind chefs and their inspiration, as well as their refusal to say what a perfect meal would be.

        I wish my Spanish were better, and that there would be more time devoted to what Adria seemed to be more interested in--that is better education about food for the next generation. Americans tend to think that obesity as an epidemic is stateside, but it simply isn't.

        I haven't yet eaten at either chef's restaurants, but they're each a great inspiration.

        Kudos to Mr. Rose for having these gentlemen!

        1 Reply
        1. re: Caralien

          Their denial being able to sum up the idea of a perfect meal was a real carpe diem moment. As for wishing your Spanish were better, don't feel bad. I think most Americans are at least somewhat familiar with New World Spanish. I'm nowhere near fluent, but I understand a decent amount "kitchen" Spanish and can usually pick up the gist of a phrase or sentence. Sr. Adria's Spanish was just too - Spainy - for me. :) I could hardly grasp any of it. The inflections, intonations, rhythm, and pronunciations were throwing me off (e.g., gracias is pronounced something like, gra-thee-aths by Spaniards). And Sr. Adria tends to speak fast and somewhat under his voice as well.

          I thought the mentions about, "fast good," and the lack of nutrition as a dedicated subject in schools was very pertinent as well. And again, it is so telling as to how immersed Sr. Adria is in the subject of food.

        2. What a delightful interview of two charismatic men. And I am not a fan of molecular, consider it ridiculous. But I do admit it is the avant guard

          1. He is a pleasure to listen to; so insightful and passionate, yet completely unpretentious or patronising. The translation is good (Spanish is my first language) but, as always, the subtle notes of the original are lost. He is Catalonyan, hence the different accent as Spanish would be his second language.
            I have to say that I also have reservations about molecular gastronomy but I think it is more because of the bad press it gets. The way he approaches it is fascinating and I hope I'll get to be lucky enough to experience it one day.

            1 Reply
            1. re: Paula76

              Paula check this out which made me really like Ferran Adria
              http://www.seriouseats.com/2008/10/fe...
              Ed Levine did well but should have got them Cel Ray sodas not some idiotic egg cream in a paper cup. I get the whole "Madre Patria" thing where a Dominican is thrilled to speak to a Spaniard. Not in amillion years did he know who Ferran was though I'm sure he was clued in afterwards and teased

              Adria and Andres never went to college. Their drive and hi IQ got them to where they are. Andres with an empire and Adria owning a foodie Mecca. Pure class all the way!