Just because you can never go to El Bulli doesn’t mean that the Spanish restaurant can’t come to you, in one form or another. You can read the book The Sorcerer’s Apprentices, which details the lives of the stagiaires who worked at the restaurant; you can read the never-ending I-ate-at-El-Bulli magazine stories; and now you can watch El Bulli: Cooking in Progress. Plus at tonight and tomorrow’s Film Forum showings, you can actually get to know some of the restaurant’s chefs.
At tonight’s 7:50 showing, you can meet Frederico Ribeiro, an alumnus who is now the Chef de Partie at Per Se. And tomorrow’s 7:50 showing plays host to Robert Truitt, an alum who is now the pastry chef at Ai Fiori. OK so perhaps not quite as exciting as meeting Ferran himself, but it’ll be interesting to learn about the trajectory of those who worked in the temple of gastronomy that was El Bulli.