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[light music]
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00:00:08,242 --> 00:00:09,377
[Emeril]
Modernist cuisine,
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00:00:09,443 --> 00:00:11,679
or avant-garde cooking,
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00:00:11,745 --> 00:00:15,949
some people even call it
"molecular gastronomy."
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00:00:16,016 --> 00:00:17,751
It's part science,
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00:00:17,818 --> 00:00:19,253
French classic technique,
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00:00:19,320 --> 00:00:21,089
and modern art.
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00:00:21,155 --> 00:00:23,023
I'm gonna be honest...
[chuckles]
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00:00:23,091 --> 00:00:26,127
...it's not completely
my style.
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00:00:26,194 --> 00:00:28,162
But it's fascinating to me.
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00:00:28,229 --> 00:00:30,331
So I'm meeting my friend
José Andrés,
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00:00:30,398 --> 00:00:33,701
modernist master and
mad scientist of the kitchen
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00:00:33,767 --> 00:00:35,002
in Spain.
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00:00:35,069 --> 00:00:36,537
Together we'll visit
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00:00:36,604 --> 00:00:39,039
the founding father
of modernist cuisine,
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00:00:39,107 --> 00:00:40,608
Ferran Adrià,
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00:00:40,674 --> 00:00:43,644
considered to be
the best chef in the world.
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00:00:43,711 --> 00:00:45,179
He is allowing cameras
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00:00:45,246 --> 00:00:47,281
in his top secret test kitchen
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00:00:47,348 --> 00:00:49,217
for the first time ever.
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00:00:49,283 --> 00:00:51,085
When chefs get together,
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00:00:51,152 --> 00:00:53,487
magic begins
to start happening.
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Who knows what
we're going to find.
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[flamenco music]
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**
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I've arrived in Oviedo,
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00:01:24,518 --> 00:01:27,521
the capital city of Asturias
in northern Spain.
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It's a town that dates back
to the early middle ages,
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**
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Look at this cathedral here.
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This is really gorgeous.
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* *
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[laughs]
He made it.
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[laughter]
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- You made it.
- How are you?
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- So happy you're here.
- I'm so happy to be here.
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How are you, brother?
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00:01:51,912 --> 00:01:54,182
Oh, man.
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00:01:54,248 --> 00:01:56,184
- I cannot believe it.
- I'm so excited.
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00:01:56,217 --> 00:01:57,551
[José]
I hope you're hungry.
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[Emeril] I am hungry, always.
You know that.
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We're gonna eat,
We're gonna drink.
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00:02:01,054 --> 00:02:02,690
- We're gonna talk.
- I love it.
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00:02:02,756 --> 00:02:04,725
And hopefully you're gonna
fall in love with this region.
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00:02:04,792 --> 00:02:05,793
Oh, I'm already--
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00:02:05,859 --> 00:02:06,994
As I fall in love
with New Orleans.
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Okay, I--I--
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00:02:08,529 --> 00:02:09,863
So you've been always
a great host of mine,
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so I hope I'll be
a good host of you.
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Oh, I know--
I have no doubt in my mind.
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You're gonna love it.
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[upbeat music]
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00:02:18,306 --> 00:02:21,309
[Emeril]
José Andrés is the man.
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00:02:21,375 --> 00:02:23,544
José's a master
of modernist cooking,
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00:02:23,611 --> 00:02:25,513
a James Beard
award winner,
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00:02:25,579 --> 00:02:28,349
and one of "Time" magazine's
most influential people.
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He doesn't just cook food.
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He transforms it.
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00:02:32,119 --> 00:02:34,688
For José, food and life
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00:02:34,755 --> 00:02:38,726
are all about exploration
and invention.
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So you grew up here?
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00:02:42,062 --> 00:02:43,364
I was born here.
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00:02:43,431 --> 00:02:44,498
- You were born here.
- I was born here--
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I've never been
to this region.
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Almost nobody comes
to Asturias.
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Everybody goes Barcelona.
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Everybody goes Madrid.
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But if you want to find
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the true spirit of Spain...
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00:02:55,676 --> 00:02:56,477
Yes.
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You will find it
in Asturias.
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[Emeril] This was
the last thing I expected;
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a lesson in modernism
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in a tiny, historic town
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that's anything but modern.
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00:03:06,987 --> 00:03:09,323
I love to walk
in these streets.
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Everyone is specializing
into something.
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00:03:11,559 --> 00:03:13,694
- Right.
- The cheese shop...
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00:03:13,761 --> 00:03:16,864
the place that they sell
the blood sausage,
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00:03:16,930 --> 00:03:18,031
the morcilla.
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00:03:18,098 --> 00:03:19,032
- Walking along--
- Everyone--
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everyone has a purpose.
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And getting inspired.
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You're looking for
the new ideas.
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What happens here,
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the new ideas come
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from very old traditions.
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Right.
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So going back
to my roots
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is the way
I understand my present
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and, Emeril,
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I keep looking
into the future.
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And then push you.
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[José] Modernity is just
a subtle change
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in a very traditional dish.
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And this is what
we're going to see today.
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Oh!
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Smell it.
Smell it, baby.
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[Emeril] The sweet smell
of smoked meats
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is unbelievable.
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My kind of place.
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Chorizo,
morcilla, jamón,
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man, do I love pork
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in any and every form.
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00:04:01,709 --> 00:04:02,943
[José] Smell it.
No, no, hold on.
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00:04:03,010 --> 00:04:04,412
Oh, smells un--
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00:04:04,478 --> 00:04:07,748
No, no, you're not doing it
enough, my man.
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00:04:07,815 --> 00:04:10,183
Sometimes people
when they go to the mountains,
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they like to do this.
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Oh, yeah.
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00:04:12,553 --> 00:04:14,488
Me, you know where
I like to do it?
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- In the ham shops.
- Right here.
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[José]
That's where the real smell is.
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This is ibérico ham.
This is the---
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00:04:22,330 --> 00:04:24,865
- Gracias.
- The Rolls Royce of pork.
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00:04:24,932 --> 00:04:27,034
[Emeril] It's incredible
to eat iberico ham
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here in Spain.
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It comes from
the black iberico pig
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native to this region.
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00:04:32,105 --> 00:04:33,641
These pigs feed
on acorns,
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which gives their meat
a sweet, nutty flavor
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and extra layers
of beautiful fat.
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00:04:39,380 --> 00:04:42,350
The part that makes it
just melts in your mouth.
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Smell, smell again.
No, smell.
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- It's not the smell--
- I got it.
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00:04:47,688 --> 00:04:49,623
It's not the smell
like the ingredient?
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00:04:51,659 --> 00:04:53,927
Mm...
I got an idea.
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00:04:55,463 --> 00:04:56,764
We're gonna create
a dish.
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00:04:56,830 --> 00:04:58,231
- We're gonna create a dish.
- Okay.
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00:04:58,366 --> 00:04:59,467
Huevo Ilado.
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00:04:59,533 --> 00:05:00,934
This is amazing
because this is like,
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00:05:01,001 --> 00:05:03,103
nowhere else but in Spain
you find this.
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00:05:03,170 --> 00:05:06,840
Dame dos rodajitas
del jamón Ibérico.
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00:05:06,907 --> 00:05:08,141
[Emeril]
Okay.
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00:05:08,208 --> 00:05:09,410
Look it, look it.
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This is like hair.
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00:05:11,211 --> 00:05:12,145
Look at this.
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00:05:12,212 --> 00:05:13,180
And this is only egg yolk
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00:05:13,246 --> 00:05:14,548
that has been cooked in syrup.
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00:05:14,615 --> 00:05:16,049
It's a very old dish,
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00:05:16,116 --> 00:05:17,385
but at the same time
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00:05:17,385 --> 00:05:19,119
you could argue
can be very modern,
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00:05:19,186 --> 00:05:20,988
but this has centuries.
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00:05:21,054 --> 00:05:23,957
[Emeril] Huevo Hilado means
"spun egg".
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Egg yolks are pulled
into thin strands
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00:05:26,860 --> 00:05:29,096
and dipped into
sweet boiling syrup.
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00:05:29,162 --> 00:05:32,766
Even though the technique dates
back to the 14th century,
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00:05:32,833 --> 00:05:34,935
a sweet egg in the shape
of a noodle
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could easily come
from a modernist kitchen.
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00:05:38,171 --> 00:05:39,407
Dame, dame el jamón.
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Yeah, grab it,
grab this.
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[laughing]
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I'm cooking for Emeril
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in my hometown.
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We got the taco
with the ham.
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- Uh, ba-ba, no. Hello.
- Okay.
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- Are you ready for this?
- I'm ready.
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Kiss me.
Mmm.
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Good, huh?
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Eh? Garde.
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The national dish
of Asturias is called
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fabada asturiana.
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- Fobada.
- Fabada.
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- Fabada.
- Asturiana.
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- Okay, it's beans?
- Yeah.
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- With cuts of pork?
- Yep.
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00:06:27,521 --> 00:06:30,323
- And like a stew.
- Yeah.
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And they simmer down,
right?
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- Yep.
- I can't wait.
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- Keep going, baby.
- We're gonna taste that?
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Keep going.
Are you kidding me?
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- Okay.
- I'm gonna take you to...
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- the cathedral.
- Of that?
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Of fabada.
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To the Pope of fabada,
but slowly.
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- Let's go little by little.
- Okay, okay.
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Amigo...
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- I'm driving.
- You're driving?
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- I'm driving.
- All right, here we go.
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[upbeat music]
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[Emeril]
I've tasted fabada
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It's delicious comfort food
at its best.
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00:07:01,755 --> 00:07:04,357
Fabada's been around
for centuries,
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00:07:04,492 --> 00:07:07,294
but José promised me a twist.
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00:07:07,360 --> 00:07:08,361
I will bet you money
right now...
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00:07:08,496 --> 00:07:09,997
[Emeril]
I'm drooling.
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00:07:10,063 --> 00:07:11,599
That this is gonna be the best
beans you've ever eaten.
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00:07:11,665 --> 00:07:13,901
[Emeril]
I--I'm drooling.
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I'm so excited.
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00:07:16,504 --> 00:07:21,174
Casa Gerardo is a legendary
Michelin starred restaurant.
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00:07:21,241 --> 00:07:22,943
José tells me the Moran family
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has owned it for 135 years.
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They've made a name
for themselves
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00:07:27,848 --> 00:07:29,783
by adding contemporary twists
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to classic Spanish recipes.
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00:07:32,920 --> 00:07:35,155
Hey. Jefe.
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00:07:35,222 --> 00:07:36,223
[speaks Spanish]
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00:07:36,289 --> 00:07:39,026
Hey.
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00:07:39,092 --> 00:07:40,027
Yes.
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00:07:40,093 --> 00:07:42,830
- El Jefe.
- El Jefe.
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00:07:47,367 --> 00:07:50,237
[Emeril] In the 1970's,
French nouvelle cuisine
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00:07:50,303 --> 00:07:52,139
was all the rage.
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00:07:52,205 --> 00:07:55,242
Chef's started to focus
on seasonal ingredients
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00:07:55,308 --> 00:07:57,377
and light, subtle flavors.
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00:07:57,444 --> 00:08:01,915
Inspired, Chef Pedro Moran
rocked the culinary world
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00:08:01,982 --> 00:08:06,119
by updating Casa Gerado's
classic Spanish dishes.
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00:08:06,186 --> 00:08:09,322
He and his restaurant are
the link between tradition
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00:08:09,389 --> 00:08:10,991
and modernism.
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00:08:11,058 --> 00:08:14,427
And now he's passing
his passion on to his son,
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Chef Marcos.
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00:08:16,864 --> 00:08:18,866
- Hi.
- Marquitos!
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00:08:18,932 --> 00:08:21,368
- How are you?
- How are you, Marcos.
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00:08:21,434 --> 00:08:23,236
[speaks Spanish]
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00:08:23,303 --> 00:08:24,572
[laughing]
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00:08:24,572 --> 00:08:27,174
[speaking Spanish]
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00:08:29,242 --> 00:08:31,111
[José] Okay,
are we hungry or what?
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00:08:31,178 --> 00:08:31,912
[Emeril] Yes, yes.
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00:08:31,979 --> 00:08:34,114
[José]
So baby eels.
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00:08:34,181 --> 00:08:35,616
Only for Emeril.
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00:08:35,683 --> 00:08:38,085
[Emeril] These eels are
the caviar of Spain;
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00:08:38,151 --> 00:08:40,954
hard to find and
even harder to prepare.
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00:08:41,021 --> 00:08:42,656
How would you
serve them here?
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00:08:42,723 --> 00:08:45,092
We make little different
and we cook like this, alive.
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00:08:45,158 --> 00:08:48,796
[Emeril] Usually baby eels
arrive at restaurants
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00:08:48,862 --> 00:08:50,297
preserved or frozen
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00:08:50,363 --> 00:08:51,599
where they're sauteed in oil
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00:08:51,665 --> 00:08:53,601
with a touch of red pepper.
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00:08:53,601 --> 00:08:55,603
At Casa Gerardo,
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00:08:55,603 --> 00:08:57,304
they ditch
the old-school method,
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00:08:57,370 --> 00:08:58,939
inventing a radical technique
231
00:08:59,006 --> 00:09:01,408
to showcase the subtle flavor
and texture
232
00:09:01,474 --> 00:09:03,376
of this delicacy.
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00:09:03,443 --> 00:09:06,046
Eh, smoked eel,
big one?
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00:09:06,113 --> 00:09:07,981
Now you see
how hungry they are.
235
00:09:08,048 --> 00:09:10,183
Okay, now the eels
are alive.
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00:09:10,250 --> 00:09:12,352
[Emeril] Marcos first tosses
small chunks
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00:09:12,419 --> 00:09:15,455
of smoked mature eel
into the glass.
238
00:09:15,522 --> 00:09:17,891
- Look at here, huh?
- Yes.
239
00:09:17,958 --> 00:09:20,928
Then he takes
the hot consomé or broth
240
00:09:20,994 --> 00:09:23,430
and pours it over
the baby eels.
241
00:09:23,496 --> 00:09:24,898
[Marcos]
Drink and eat.
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00:09:31,839 --> 00:09:34,074
It's called "quisquilla".
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00:09:34,141 --> 00:09:36,309
It's a quisquilla,
it's a baby shrimp.
244
00:09:36,376 --> 00:09:38,145
- Yeah.
- Yum.
245
00:09:38,211 --> 00:09:39,179
Salty...
246
00:09:39,246 --> 00:09:40,347
the consomé--
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00:09:40,413 --> 00:09:42,382
[Marcos]
The consomé is fantastic.
248
00:09:42,449 --> 00:09:44,417
[Emeril]
The taste is like the sea.
249
00:09:44,484 --> 00:09:46,219
So delicious.
250
00:09:46,286 --> 00:09:49,823
Do you remember when I knew one
amazing guy on TV?
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00:09:49,890 --> 00:09:51,892
That every time something
was amazing,
252
00:09:51,959 --> 00:09:53,493
used to say
something like...
253
00:09:53,560 --> 00:09:56,296
- Bam!
- Yeah!
254
00:09:56,363 --> 00:09:59,499
[laughter]
255
00:09:59,566 --> 00:10:01,301
That's my boy.
256
00:10:04,471 --> 00:10:07,140
So are you gonna show us
how to make the fabada or what?
257
00:10:07,207 --> 00:10:09,142
Venga, come on.
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00:10:09,209 --> 00:10:11,745
[Emeril] José claims
Casa Gerardo makes
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00:10:11,812 --> 00:10:13,346
the best fabada
in the land.
260
00:10:13,413 --> 00:10:15,916
It's basically
a hearty bean stew,
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00:10:15,983 --> 00:10:19,452
so I'm curious to see
how they've modernized it.
262
00:10:19,519 --> 00:10:20,587
Okay, this is
the fresh bean.
263
00:10:20,654 --> 00:10:21,889
Yeah.
264
00:10:25,993 --> 00:10:27,294
Yes.
265
00:10:27,360 --> 00:10:29,429
So hold on because
this is very important.
266
00:10:29,496 --> 00:10:32,032
Traditionally, these beans,
they are always dry.
267
00:10:32,099 --> 00:10:34,567
- Dry, right.
- They are legumes.
268
00:10:34,634 --> 00:10:36,136
These guys,
one day they wake up--
269
00:10:36,203 --> 00:10:37,938
- My father.
- And his father said:
270
00:10:38,005 --> 00:10:40,573
"Why do we need
to dry the bean?
271
00:10:40,640 --> 00:10:42,109
Why we cannot cook the bean
272
00:10:42,175 --> 00:10:45,645
when the bean is
still fresh in the pod?"
273
00:10:45,713 --> 00:10:48,515
This was
a very huge improvement.
274
00:10:48,581 --> 00:10:50,083
- Advancement.
- Yes.
275
00:10:50,150 --> 00:10:51,618
Advancement.
276
00:10:51,685 --> 00:10:53,687
We put water.
277
00:10:53,754 --> 00:10:54,822
Oil. Olive oil.
278
00:10:54,888 --> 00:10:57,057
Okay, we put pancetta.
279
00:10:57,124 --> 00:10:57,958
Salt pork?
280
00:10:58,025 --> 00:10:59,559
Pancetta
from the belly.
281
00:10:59,626 --> 00:11:01,094
- Salt pork.
- Salted, yes.
282
00:11:01,161 --> 00:11:03,196
Okay, we boil
five minutes.
283
00:11:03,263 --> 00:11:05,565
The chorizo morcilla,
black pudding and chorizo.
284
00:11:05,632 --> 00:11:07,434
- Yes.
- Hold on, but why you boil it?
285
00:11:07,500 --> 00:11:10,971
Because if you boil,
that fat don't come here,
286
00:11:11,038 --> 00:11:12,873
- Yes.
- And that's the...
287
00:11:12,940 --> 00:11:16,243
- I got it.
- Yeah, yeah, the impurities.
288
00:11:16,309 --> 00:11:18,211
- Yes.
- Okay?
289
00:11:21,014 --> 00:11:24,551
Now we put oil,
a little bit of onion,
290
00:11:24,617 --> 00:11:26,553
and paprika
and this is saffron.
291
00:11:26,619 --> 00:11:27,821
Saffron.
Okay.
292
00:11:27,888 --> 00:11:31,024
And you put the saffron
in the boil.
293
00:11:31,091 --> 00:11:32,292
Yeah.
294
00:11:32,359 --> 00:11:35,162
And you always move
the fabada like this.
295
00:11:35,228 --> 00:11:37,197
- Yeah.
- Never put nothing into.
296
00:11:37,264 --> 00:11:38,866
They hurts the beans.
Don't want to hurt the beans.
297
00:11:38,932 --> 00:11:40,333
Because we don't want
that the beans break.
298
00:11:40,400 --> 00:11:43,170
The beans are
like a little baby.
299
00:11:43,236 --> 00:11:44,637
- Religion, religion.
- Pimentón.
300
00:11:44,772 --> 00:11:46,774
- Yes, pimentón.
- And very fast.
301
00:11:46,807 --> 00:11:48,108
- Very fast.
- You don't want it to burn.
302
00:11:48,175 --> 00:11:49,877
- Yes.
- And then inside.
303
00:11:49,943 --> 00:11:51,644
- Shh...
- Okay.
304
00:11:51,779 --> 00:11:52,645
Look at that.
305
00:11:52,780 --> 00:11:54,181
And again...
306
00:11:54,247 --> 00:11:55,548
Ay, ay, ay.
307
00:11:55,615 --> 00:11:56,850
You shake.
308
00:11:56,917 --> 00:11:59,286
And now we put the lid.
309
00:11:59,352 --> 00:12:00,888
The lid and turn it off.
310
00:12:00,954 --> 00:12:05,793
Yes, and put the fire
very, very, very slowly.
311
00:12:05,859 --> 00:12:09,797
And more or less
in 40 minutes...
312
00:12:11,598 --> 00:12:12,900
Fabada.
[clapping]
313
00:12:12,966 --> 00:12:14,968
- Come on.
- [laughing]
314
00:12:15,035 --> 00:12:16,804
[speaking Spanish]
315
00:12:16,870 --> 00:12:18,205
I've been dreaming
about this.
316
00:12:18,271 --> 00:12:19,973
- They're really healthy.
- The queen.
317
00:12:20,040 --> 00:12:23,110
The queen of the cooking
of Asturias.
318
00:12:23,176 --> 00:12:26,279
This dish is the queen
of the cooking of Asturias.
319
00:12:29,817 --> 00:12:33,286
It's very important for them
that no bean will ever break.
320
00:12:33,353 --> 00:12:35,322
It's very easy to cook
breaking beans.
321
00:12:35,388 --> 00:12:36,356
Sure.
322
00:12:36,423 --> 00:12:37,390
It's almost impossible
323
00:12:37,457 --> 00:12:39,026
to cook them
without breaking one.
324
00:12:39,092 --> 00:12:42,295
[speaking Spanish]
325
00:12:44,932 --> 00:12:46,900
[José] He says,
"You have to put the bean
326
00:12:46,967 --> 00:12:50,337
"on the tongue
and smash the bean
327
00:12:50,403 --> 00:12:52,005
with the tongue
to the top of the palate".
328
00:12:52,072 --> 00:12:53,841
[Marcos]
Without the teeth.
329
00:12:53,874 --> 00:12:55,876
[José] And when you see
it's soft,
330
00:12:55,943 --> 00:12:58,745
that means
an amazing bean.
331
00:12:58,846 --> 00:13:02,182
It's as important
learning about eating
332
00:13:02,249 --> 00:13:03,683
as it is about
where it comes from
333
00:13:03,750 --> 00:13:04,852
or how it's cooked.
334
00:13:04,918 --> 00:13:06,319
I have a whole
different philosophy now
335
00:13:06,386 --> 00:13:07,754
about eating a bean.
336
00:13:07,855 --> 00:13:09,389
- Yeah.
- And in New Orleans,
337
00:13:09,456 --> 00:13:10,357
we eat a lot of beans.
338
00:13:10,423 --> 00:13:12,059
You eat a lot of beans,
yeah.
339
00:13:12,125 --> 00:13:15,362
And this is the meat
of the fabada.
340
00:13:15,428 --> 00:13:17,030
Traditional way,
341
00:13:17,097 --> 00:13:18,866
we put this into.
342
00:13:18,899 --> 00:13:20,200
So traditional way
this would be in--
343
00:13:20,267 --> 00:13:21,902
- Mixed, yeah.
- Mixed inside.
344
00:13:21,969 --> 00:13:25,005
Yes, and now you can eat
whatever you want.
345
00:13:25,072 --> 00:13:28,408
I always explain that
we make contemporary food.
346
00:13:28,475 --> 00:13:31,344
We don't make
traditional food yesterday,
347
00:13:31,411 --> 00:13:33,346
and we don't make
modern food tomorrow.
348
00:13:33,413 --> 00:13:34,882
We cook today.
349
00:13:34,882 --> 00:13:36,749
And tomorrow,
today again.
350
00:13:36,884 --> 00:13:39,086
- No better.
- I'm blown away.
351
00:13:39,152 --> 00:13:40,120
I raise my glass
to you, guys.
352
00:13:40,187 --> 00:13:41,288
- Gracias.
- Thank you.
353
00:13:41,354 --> 00:13:43,957
And I want to say
to you no good-byes.
354
00:13:44,024 --> 00:13:45,325
- No good-byes.
- I see you soon.
355
00:13:45,392 --> 00:13:46,726
See you soon.
See you soon.
356
00:13:46,793 --> 00:13:48,261
Hasta pronto.
357
00:14:01,474 --> 00:14:05,145
[upbeat music]
358
00:14:05,212 --> 00:14:06,646
[Emeril] My search
for an understanding
359
00:14:06,713 --> 00:14:09,016
of modernist cuisine
would not be complete
360
00:14:09,082 --> 00:14:11,251
without a stop
in Barcelona,
361
00:14:11,318 --> 00:14:14,354
the birthplace
of avant-garde cooking.
362
00:14:14,421 --> 00:14:17,224
This style of cooking
became popular in the '80's.
363
00:14:17,290 --> 00:14:19,059
That's when Ferran Adrià,
364
00:14:19,126 --> 00:14:21,128
considered to be
the best chef in the world,
365
00:14:21,194 --> 00:14:23,763
started what many consider
a food revolution
366
00:14:23,830 --> 00:14:27,300
at the iconic restaurant
"elBulli" in Spain.
367
00:14:27,367 --> 00:14:31,038
**
368
00:14:31,104 --> 00:14:33,506
[José] Today, my friend,
I'm so excited because--
369
00:14:33,573 --> 00:14:34,774
[Emeril]
What's in store?
370
00:14:34,841 --> 00:14:38,411
We're gonna go see
Ferran Adrià,
371
00:14:38,478 --> 00:14:40,780
the only, the one.
372
00:14:40,847 --> 00:14:42,249
And you know one thing?
373
00:14:42,315 --> 00:14:45,718
When I was
a very young cook--
374
00:14:45,785 --> 00:14:49,356
uh, I was 16, 17--
375
00:14:49,422 --> 00:14:53,726
I went to this town
two hours north of Barcelona,
376
00:14:53,793 --> 00:14:55,095
called Roses,
377
00:14:55,162 --> 00:14:57,430
where there was his restaurant,
"elBulli,"
378
00:14:57,497 --> 00:14:59,499
where Ferran Adrià worked.
379
00:14:59,566 --> 00:15:02,569
I met him
and my life changed.
380
00:15:02,635 --> 00:15:04,337
[Emeril] Ferran Adrià
is a legend,
381
00:15:04,404 --> 00:15:07,474
a pioneer of
the avant-garde movement.
382
00:15:07,540 --> 00:15:10,510
He used to compare a dinner
at his restaurant "elBulli"
383
00:15:10,577 --> 00:15:13,680
to having a night out
at a theater or an art gallery
384
00:15:13,746 --> 00:15:16,249
with waiters and sommeliers
moving around
385
00:15:16,316 --> 00:15:18,451
in beautiful choreography.
386
00:15:18,518 --> 00:15:22,689
Ferran wanted to turn eating
into an artistic experience.
387
00:15:25,692 --> 00:15:28,295
So "elBulli"
closed 2011,
388
00:15:28,361 --> 00:15:30,998
and was such
a crazy moment.
389
00:15:31,064 --> 00:15:33,000
How is possible
that a restaurant
390
00:15:33,000 --> 00:15:34,167
like "elBulli"
is closing?
391
00:15:34,234 --> 00:15:36,036
Why Ferran is closing?
392
00:15:36,103 --> 00:15:39,306
[speaking Spanish]
393
00:15:42,675 --> 00:15:45,412
[whistling and cheering]
394
00:15:45,478 --> 00:15:47,047
[José] I was there
with my daughter.
395
00:15:47,114 --> 00:15:48,848
Many of the people
worked with Ferran,
396
00:15:48,915 --> 00:15:50,350
we were all there,
397
00:15:50,417 --> 00:15:53,153
supporting and working
on the last service.
398
00:15:53,220 --> 00:15:54,521
[Emeril]
Wow.
399
00:15:54,587 --> 00:15:56,023
At the time
Ferran told the press
400
00:15:56,089 --> 00:15:58,391
that he needed to take
some time off.
401
00:15:58,458 --> 00:16:01,028
He had been working
15 hours a day
402
00:16:01,061 --> 00:16:02,029
for 25 years,
403
00:16:02,095 --> 00:16:03,896
and he just needed a break.
404
00:16:04,031 --> 00:16:05,598
Since then,
he's admitted
405
00:16:05,665 --> 00:16:09,436
he was simply afraid of
repeating himself creatively.
406
00:16:09,502 --> 00:16:11,338
So what has he been doing?
407
00:16:11,404 --> 00:16:13,273
[José] He always loved
creativity,
408
00:16:13,340 --> 00:16:15,042
research,
development,
409
00:16:15,075 --> 00:16:16,543
pushing the boundaries.
410
00:16:16,609 --> 00:16:22,049
He's very much like
decoding the DNA of cooking.
411
00:16:23,283 --> 00:16:26,053
Trying to understand
what cooking is.
412
00:16:26,119 --> 00:16:28,688
[Emeril] Unbelievable.
[José] He's more than a chef.
413
00:16:28,755 --> 00:16:30,223
He's more than a cook.
414
00:16:30,290 --> 00:16:31,924
He's just a dreamer
415
00:16:32,059 --> 00:16:33,560
of what is
beyond the horizon.
416
00:16:33,626 --> 00:16:34,761
Right.
417
00:16:34,827 --> 00:16:36,063
[José]
And quite frankly,
418
00:16:36,063 --> 00:16:37,830
I think I understand
sometimes,
419
00:16:37,897 --> 00:16:41,201
but as more as I learn
about what he's doing,
420
00:16:41,268 --> 00:16:43,470
more clueless I feel.
421
00:16:43,536 --> 00:16:45,538
And I feel
I know Ferran.
422
00:16:46,973 --> 00:16:48,408
Ferran!
423
00:16:51,611 --> 00:16:53,913
Oh, my God.
424
00:16:53,980 --> 00:16:55,648
Look at this place here.
425
00:16:56,683 --> 00:16:57,984
[knocking]
426
00:16:58,085 --> 00:16:59,619
[José]
Ferran!
427
00:16:59,686 --> 00:17:03,823
Hey!
428
00:17:03,890 --> 00:17:06,093
- Hey, buddy.
- Oh.
429
00:17:06,093 --> 00:17:07,660
Ferran.
Good to see you.
430
00:17:07,727 --> 00:17:10,130
Welcome.
431
00:17:10,197 --> 00:17:11,564
[Emeril]
Walking in the "elBulli" lab
432
00:17:11,631 --> 00:17:13,533
you immediately get the sense
433
00:17:13,600 --> 00:17:16,403
that there's important
work being done.
434
00:17:16,469 --> 00:17:18,571
There's a quiet
intensity,
435
00:17:18,638 --> 00:17:20,440
walls filled
with charts,
436
00:17:20,507 --> 00:17:22,675
artwork,
photographs.
437
00:17:22,742 --> 00:17:24,177
This is the first time
438
00:17:24,244 --> 00:17:27,747
cameras have ever been
allowed inside.
439
00:17:27,814 --> 00:17:30,817
[Ferran speaking Spanish]
440
00:17:33,120 --> 00:17:35,422
[applause]
[José] Emeril.
441
00:17:39,526 --> 00:17:46,533
[Ferran speaking Spanish]
442
00:17:46,599 --> 00:17:49,136
[José] Here now is not
only chefs, only cooks.
443
00:17:49,169 --> 00:17:51,804
Here you have biologists,
444
00:17:51,871 --> 00:17:52,905
historians,
445
00:17:52,972 --> 00:17:54,607
sociologists,
446
00:17:54,674 --> 00:17:59,011
all coming to try to help
how to decipher creativity,
447
00:17:59,146 --> 00:18:01,148
in cooking,
but one day hopefully
448
00:18:01,181 --> 00:18:03,350
to take it
to other fields.
449
00:18:04,884 --> 00:18:06,018
[Ferran speaking Spanish]
450
00:18:06,153 --> 00:18:07,220
[Jose]
Do we understand a tomato?
451
00:18:07,287 --> 00:18:08,488
[Ferran speaking Spanish]
452
00:18:08,555 --> 00:18:10,457
How would you understand
a tomato?
453
00:18:10,523 --> 00:18:11,758
[Ferran speaking Spanish]
454
00:18:11,824 --> 00:18:12,825
What is a tomato?
455
00:18:12,892 --> 00:18:14,294
[speaking Spanish]
456
00:18:14,361 --> 00:18:16,596
[José] How do you create
a new variety?
457
00:18:16,663 --> 00:18:18,865
- [speaks Spanish]
- How do you produce it?
458
00:18:18,931 --> 00:18:21,268
- [speaks Spanish]
- How do you commercialize it?
459
00:18:21,334 --> 00:18:23,570
[speaking Spanish]
460
00:18:23,636 --> 00:18:25,805
Through Internet?
Through markets? Through--
461
00:18:25,872 --> 00:18:27,507
[speaking Spanish]
462
00:18:27,574 --> 00:18:30,243
If you have knowledge,
you will cook better.
463
00:18:30,310 --> 00:18:32,779
- Yes.
- [speaking Spanish]
464
00:18:32,845 --> 00:18:35,648
[José] What's the problem?
That we cannot know everything.
465
00:18:35,715 --> 00:18:37,016
[speaking Spanish]
466
00:18:37,083 --> 00:18:41,020
Why? Because there are 3,000
varieties of tomato, my friend.
467
00:18:41,087 --> 00:18:44,191
[Emeril] The amount of
information is staggering.
468
00:18:44,224 --> 00:18:46,226
Ferran is essentially
categorizing
469
00:18:46,293 --> 00:18:48,895
everything having to do
with food and cooking,
470
00:18:48,961 --> 00:18:53,633
going back to
the beginning of man.
471
00:18:53,700 --> 00:18:57,270
He's working to put
all this information online
472
00:18:57,337 --> 00:19:00,507
on a site called
"Bullipedia."
473
00:19:00,573 --> 00:19:03,643
It will be the greatest
encyclopedia of cooking
474
00:19:03,710 --> 00:19:05,011
ever created.
475
00:19:05,077 --> 00:19:08,215
His goal is to share any
and all information he gathers
476
00:19:08,248 --> 00:19:09,516
with the world,
477
00:19:09,582 --> 00:19:11,918
in hopes of
inspiring new ideas,
478
00:19:11,984 --> 00:19:13,220
new dishes,
479
00:19:13,286 --> 00:19:16,022
and new generations
of chefs.
480
00:19:16,088 --> 00:19:18,891
[Ferran speaking Spanish]
481
00:19:18,958 --> 00:19:22,395
[José] It's the first time
he shows this to anybody
482
00:19:22,462 --> 00:19:24,231
outside his wall
because he feels
483
00:19:24,264 --> 00:19:26,032
like around now
is the first time
484
00:19:26,098 --> 00:19:29,736
he really can explain
what he's really doing.
485
00:19:29,802 --> 00:19:31,738
[speaking Spanish]
486
00:19:31,804 --> 00:19:33,806
'Cause everybody thinks
they're closed,
487
00:19:33,873 --> 00:19:36,008
that he closed,
like he's out of the world.
488
00:19:36,075 --> 00:19:37,244
Right.
You're hiding.
489
00:19:37,277 --> 00:19:39,446
- You're hiding.
- [laughs]
490
00:19:39,512 --> 00:19:41,648
[Emeril] Ferran may no longer
run a restaurant,
491
00:19:41,714 --> 00:19:44,484
but his influence
has only grown.
492
00:19:44,551 --> 00:19:46,453
This Einstein of food
493
00:19:46,519 --> 00:19:48,255
is getting ready
to set the world
494
00:19:48,321 --> 00:19:51,591
completely on its head
with elBulli Lab.
495
00:19:51,658 --> 00:19:54,294
and I'm humbled to be
one of the first people
496
00:19:54,361 --> 00:19:56,696
he shares this dream with.
497
00:20:00,967 --> 00:20:03,169
[camera clicks]
498
00:20:03,236 --> 00:20:06,439
[Ferran speaking Spanish]
499
00:20:08,040 --> 00:20:09,709
[José] It's an honor
because he knows
500
00:20:09,776 --> 00:20:11,678
how much you represent
for American cooking,
501
00:20:11,744 --> 00:20:13,112
and people like you
they--
502
00:20:13,179 --> 00:20:14,514
[Ferran speaking Spanish]
503
00:20:14,581 --> 00:20:16,716
They've made America
very important...
504
00:20:16,783 --> 00:20:18,885
uh...country
in the world of food.
505
00:20:18,951 --> 00:20:22,655
[speaking Spanish]
506
00:20:22,722 --> 00:20:24,724
The first thing
they teach everybody here
507
00:20:24,791 --> 00:20:28,828
is respect, respect, respect
that sometimes is missing.
508
00:20:28,895 --> 00:20:30,797
Because history.
509
00:20:30,863 --> 00:20:33,333
Thank you.
510
00:20:33,400 --> 00:20:36,403
I want to tell him...
511
00:20:36,469 --> 00:20:39,939
I can't appreciate...
512
00:20:40,006 --> 00:20:41,240
[José]
He gets very emotional.
513
00:20:41,308 --> 00:20:44,511
[laughs]
514
00:20:46,078 --> 00:20:47,514
He's a emotional guy.
515
00:20:47,580 --> 00:20:50,317
[speaking Spanish]
516
00:20:50,383 --> 00:20:52,084
You know one thing,
my friend?
517
00:20:52,151 --> 00:20:55,755
Emotion and feelings
is the most important thing
518
00:20:55,822 --> 00:20:56,756
in creativity.
519
00:20:56,823 --> 00:20:57,957
You better believe it.
520
00:20:58,024 --> 00:21:01,328
Now I feel like I have
to start from scratch.
521
00:21:01,328 --> 00:21:02,962
- [laughs]
- All over.
522
00:21:03,029 --> 00:21:04,531
[José] When he closed,
523
00:21:04,597 --> 00:21:06,065
he closed with a purpose.
524
00:21:06,132 --> 00:21:10,102
because he realized that
he thought he knew so much.
525
00:21:10,169 --> 00:21:11,704
He's Ferran Adrià,
526
00:21:11,771 --> 00:21:13,105
he's done so many techniques,
527
00:21:13,172 --> 00:21:14,607
so many dishes, so many things.
528
00:21:14,674 --> 00:21:15,675
[Ferran speaks Spanish]
529
00:21:15,742 --> 00:21:18,144
You know what he realized?
530
00:21:18,210 --> 00:21:19,512
He knew nothing.
531
00:21:19,579 --> 00:21:21,113
[speaking Spanish]
532
00:21:21,180 --> 00:21:24,050
And that's the best gift
he got.
533
00:21:24,116 --> 00:21:26,619
This much...
534
00:21:28,355 --> 00:21:29,922
- Okay.
- No translation.
535
00:21:29,989 --> 00:21:31,958
[Ferran]
Okay.
536
00:21:34,427 --> 00:21:36,162
[Emeril]
The day he closed "elBulli,"
537
00:21:36,228 --> 00:21:39,699
Ferran promised he would never
open another restaurant.
538
00:21:39,766 --> 00:21:41,601
But his younger brother
Albert,
539
00:21:41,668 --> 00:21:45,037
who was also a chef
at "elBulli" for 23 years,
540
00:21:45,104 --> 00:21:47,239
has continued
the family tradition
541
00:21:47,374 --> 00:21:50,176
of mind-blowing innovation.
542
00:21:50,242 --> 00:21:51,644
He's about to open
543
00:21:51,711 --> 00:21:53,946
one of the most highly
anticipated restaurants
544
00:21:54,013 --> 00:21:55,382
on the planet,
545
00:21:55,382 --> 00:21:57,417
and Ferran
has arranged for us
546
00:21:57,484 --> 00:22:00,186
to get an exclusive
sneak peak.
547
00:22:00,252 --> 00:22:03,523
[speaking Spanish]
548
00:22:05,558 --> 00:22:07,193
[Emeril] This is like
a secret place here.
549
00:22:07,259 --> 00:22:09,562
[José] You're asking yourself,
"Where are they taking me?
550
00:22:09,629 --> 00:22:10,963
[Emeril] Yeah, where
are you taking me?
551
00:22:11,030 --> 00:22:13,032
[José] Where no man
has been before.
552
00:22:13,099 --> 00:22:14,401
[Emeril] Okay.
553
00:22:14,401 --> 00:22:16,636
- Albertito.
- [speaks Spanish]
554
00:22:16,703 --> 00:22:18,405
- Nice to meet you, sir.
- It's a pleasure.
555
00:22:18,471 --> 00:22:19,839
My pleasure to meet you.
556
00:22:19,906 --> 00:22:21,674
[Emeril] With only weeks
till it opens,
557
00:22:21,741 --> 00:22:24,744
Albert is showing us
his behind-the-scenes efforts
558
00:22:24,811 --> 00:22:26,846
to push the culinary limits.
559
00:22:26,913 --> 00:22:28,781
He's gonna be telling us
about "Enigma",
560
00:22:28,848 --> 00:22:33,720
which is a dream of his
for at least 17, 18 years.
561
00:22:38,458 --> 00:22:40,593
- Sure.
- Okay.
562
00:22:40,660 --> 00:22:43,863
[Albert speaking Spanish]
563
00:22:47,467 --> 00:22:48,601
He says that,
you know,
564
00:22:48,668 --> 00:22:51,438
creativity is 20% knowledge,
565
00:22:51,471 --> 00:22:52,972
20% inspiration,
566
00:22:53,039 --> 00:22:54,707
but 60%...
567
00:22:54,774 --> 00:22:56,175
- Intensity.
- Intensity.
568
00:22:56,242 --> 00:22:58,344
Intensity.
569
00:22:58,445 --> 00:23:01,448
[Emeril] There's no doubt
Albert has been influenced
570
00:23:01,514 --> 00:23:03,282
by his older brother,
Ferran.
571
00:23:03,349 --> 00:23:06,085
But he's clearly breaking out
from under his wing
572
00:23:06,152 --> 00:23:07,987
with his dream restaurant,
"Enigma,"
573
00:23:08,054 --> 00:23:11,491
a place where creativity
is not only encouraged,
574
00:23:11,558 --> 00:23:13,092
it's demanded.
575
00:23:20,700 --> 00:23:23,970
[Emeril] This is modern
cuisine on steroids.
576
00:23:24,036 --> 00:23:26,973
So that was gelatin
you added?
577
00:23:28,575 --> 00:23:29,709
- At the end?
- Gelatin.
578
00:23:29,776 --> 00:23:32,378
- Gelatin.
- Yes.
579
00:23:32,479 --> 00:23:33,980
What can they do
580
00:23:34,046 --> 00:23:36,182
with ink, water
581
00:23:36,248 --> 00:23:37,850
and gelatin?
582
00:23:37,917 --> 00:23:40,119
[Emeril] After heating
then cooling the mixture,
583
00:23:40,186 --> 00:23:42,755
the final result
is a hard disk.
584
00:23:42,822 --> 00:23:44,857
It's an ink paper,
okay?
585
00:23:46,292 --> 00:23:47,660
[José]
It's just the texture.
586
00:23:47,727 --> 00:23:49,295
[Emeril]
It's the ultimate tease,
587
00:23:49,361 --> 00:23:54,000
because he's only showing us
bits and pieces.
588
00:23:54,066 --> 00:23:57,003
- This is the milk mousse.
- Yes.
589
00:23:57,069 --> 00:23:58,805
Fatless.
590
00:23:58,871 --> 00:24:00,840
But behaving
like a mousse.
591
00:24:03,976 --> 00:24:05,578
- Wow.
- It's only milk.
592
00:24:05,645 --> 00:24:07,780
But this can be a milk
with a flavor of truffle,
593
00:24:07,847 --> 00:24:09,716
- Right.
- Of meat, who knows what.
594
00:24:09,782 --> 00:24:11,718
[Emeril] Mousse is
traditionally made with eggs,
595
00:24:11,784 --> 00:24:14,353
but Albert is using
milk and gelatin
596
00:24:14,420 --> 00:24:16,255
beaten until fluffy.
597
00:24:16,322 --> 00:24:18,891
The puffs are then infused
with almond oil
598
00:24:18,958 --> 00:24:21,293
and topped
with grated parmesan cheese.
599
00:24:21,360 --> 00:24:22,795
They're so light,
600
00:24:22,862 --> 00:24:26,866
they practically melt
in your hand.
601
00:24:26,933 --> 00:24:28,400
[José]
It's almost like if you're going
602
00:24:28,535 --> 00:24:30,537
walking down 5th Avenue...
603
00:24:30,537 --> 00:24:32,672
- Right.
- And a cloud shows up,
604
00:24:32,739 --> 00:24:34,173
and you're hungry,
605
00:24:34,240 --> 00:24:36,776
and you dream for a second
of opening your mouth
606
00:24:36,843 --> 00:24:39,111
biting into that cloud,
607
00:24:39,178 --> 00:24:40,647
and for a second,
608
00:24:40,713 --> 00:24:42,448
I want that cloud
to taste like parmesan.
609
00:24:42,549 --> 00:24:44,083
- Bam!
- That's a cloud.
610
00:24:44,150 --> 00:24:45,785
- That's what it is!
- It's a cloud of parmesan.
611
00:24:48,320 --> 00:24:50,322
Yes. Yes.
612
00:24:50,389 --> 00:24:52,925
[Emeril] Albert makes this all
look so simple,
613
00:24:52,992 --> 00:24:54,393
but it actually requires
614
00:24:54,460 --> 00:24:57,063
an extraordinary amount
of scientific knowledge
615
00:24:57,129 --> 00:24:59,599
about food
and preparation.
616
00:24:59,666 --> 00:25:01,133
The key to modernity
617
00:25:01,200 --> 00:25:03,936
seems to be as simple
as asking the question:
618
00:25:04,003 --> 00:25:05,171
"What if?"
619
00:25:05,237 --> 00:25:08,608
Where do you think
this method of work comes from?
620
00:25:08,675 --> 00:25:10,342
From him,
from his brother.
621
00:25:10,409 --> 00:25:12,612
- Yes.
- Ideas, ideas, ideas.
622
00:25:12,679 --> 00:25:14,581
Testing, testing,
testing.
623
00:25:14,647 --> 00:25:16,883
Hard work.
That's creativity!
624
00:25:16,949 --> 00:25:18,417
Creativity is not,
"Let's get drunk.
625
00:25:18,484 --> 00:25:20,319
Oh, I came up
with a dish!"
626
00:25:20,386 --> 00:25:22,589
No, ain't gonna happen
this way.
627
00:25:22,622 --> 00:25:24,757
- Hard work, hard work.
- Ideas, ideas, ideas.
628
00:25:24,824 --> 00:25:26,593
And he has
plenty of ideas.
629
00:25:26,593 --> 00:25:30,062
- Right.
- [laughs]
630
00:25:31,163 --> 00:25:34,100
[guitar music]
631
00:25:34,166 --> 00:25:36,402
**
632
00:25:36,468 --> 00:25:37,904
- Unbelievable.
- Intense, no?
633
00:25:37,970 --> 00:25:39,606
Very intense.
634
00:25:39,672 --> 00:25:42,508
Can you believe
that behind a door like this
635
00:25:42,609 --> 00:25:44,611
and in a place like that,
636
00:25:44,611 --> 00:25:46,713
so much creativity
is happening?
637
00:25:46,779 --> 00:25:51,350
So much creativity,
thinking,
638
00:25:51,417 --> 00:25:54,386
tasting,
experimenting.
639
00:25:54,453 --> 00:25:56,856
What an experience,
my friend.
640
00:25:56,923 --> 00:25:58,625
[Emeril] Okay, now you gonna
buy me a drink?
641
00:25:58,658 --> 00:26:00,627
[José] I think it's time
for some seafood, my friend.
642
00:26:00,693 --> 00:26:02,128
[Emeril] Seafood?
643
00:26:02,194 --> 00:26:04,864
[José]
I'm gonna blow your mind.
644
00:26:04,931 --> 00:26:06,766
[Emeril] It was
an incredible experience
645
00:26:06,833 --> 00:26:09,802
being in the lab
with these chefs.
646
00:26:09,869 --> 00:26:12,672
This brilliance,
and seeing the process
647
00:26:12,739 --> 00:26:15,675
of developing
and experimenting,
648
00:26:15,742 --> 00:26:17,076
and it's made me realize
649
00:26:17,143 --> 00:26:19,646
that not only
do I need to get better
650
00:26:19,646 --> 00:26:21,648
and we all need
to get better,
651
00:26:21,648 --> 00:26:24,216
but it's hard work.
652
00:26:24,283 --> 00:26:28,254
I have to be thankful because
you've showed me the way.
653
00:26:28,320 --> 00:26:30,489
I'm glad I'm showing you
the way here,
654
00:26:30,556 --> 00:26:32,124
but you,
and you know it,
655
00:26:32,191 --> 00:26:33,760
you've been showing
the way
656
00:26:33,826 --> 00:26:36,395
to so many, many people,
657
00:26:36,462 --> 00:26:38,097
and for that, my friend,
we love you.
658
00:26:38,164 --> 00:26:39,298
Aw, man.
659
00:26:39,365 --> 00:26:40,767
Love you, buddy.
660
00:26:40,833 --> 00:26:44,103
[José] The Jedi of New Orleans
came to Spain.
661
00:26:44,170 --> 00:26:46,205
[laughter]
46051
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