The Culinary Bubble Julio-09

THE CULINARY BUBBLE

University Camilo José Cela, Chair Ferrán Adrià

Summer course, of 2009

Beginning happened to the Course On The Culinary Bubble in the University Camilo J Cela

Optimists show Juli Soler and David Muñoz to themselves with regard to the future of the gastronomy in Spain.

Juli Soler, co-owner of the Bulli, and David Muñoz, chef of Diverxo, have proved to be optimists with regard to the future of the gastronomy in Spain, in spite of admitting that there are some restaurants that are happening for difficulties due to the economic crisis.

Both, which were present in the opening of the Course of Specialization The Gastronomic Bubble in the University Camilo José Cela, have affected in that the number of restaurants has multiplied in our country in the last years and that the offer is enormous in these moments.

The Course of Specialization The Culinary Bubble: health and economy in our stoves, has started this morning with the intervention of Juli Soler, which has realized a detailed trip of the beginnings of the Bulli since it opened his doors in the 60s, up to the actuality.

To occur rarely has made sure that “un restaurant is like a theater ” and that all the workers (cooks, sumilleres, room personnel) they must act before the public who comes to the restaurant with the target that he feels as comfortable as possible.

Continuing in our Segundo Dia, with the Cooks and the Culinary Bubble. I believe that a chapter will be necessary for every chef, since although the points of view are similar, they are very different in other things, that's why only I leave the photos to them, and we will keep on seeing more notes, in the next days John Guerrero was telling us very much about all the new services that it will give in his future web, which will go out in a few days!!! I will continue they counting tomorrow, since today they do not give me the times to tell them good, quite what happened!!!