Aritcle: Fernan Adrià + El Bulli

Good read about El Bulli and Fernan Adrià. It touches on some of the cornerstones of their perspective of creativity, including:

In the early days the menu at El Bulli reflected both French traditions and the innovations of nouvelle cuisine, but in 1987—the same year that Adrià became sole chef de cuisine—he decided after listening to a lecture by Chantecler chef Jacques Maximin to try to invent his own cuisine. “Creativity means not copying,” Maximin declared in answer to a question. “This simple sentence was what brought about a change in approach in our cooking,” Adrià wrote later, “and was the cut-off point between ‘re-creation’ and a firm decision to become involved in creativity.” That year Adrià decided to close the restaurant for five months in the winter—a period later extended to six months—to devote the hiatus to experimentation and creation.

http://www.vanityfair.com/culture/features/2010/10/el-bulli-201010