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Would you like to inspect the original subtitles? These are the user uploaded subtitles that are being translated: 1 00:00:05,773 --> 00:00:08,176 [light music] 2 00:00:08,242 --> 00:00:09,377 [Emeril] Modernist cuisine, 3 00:00:09,443 --> 00:00:11,679 or avant-garde cooking, 4 00:00:11,745 --> 00:00:15,949 some people even call it "molecular gastronomy." 5 00:00:16,016 --> 00:00:17,751 It's part science, 6 00:00:17,818 --> 00:00:19,253 French classic technique, 7 00:00:19,320 --> 00:00:21,089 and modern art. 8 00:00:21,155 --> 00:00:23,023 I'm gonna be honest... [chuckles] 9 00:00:23,091 --> 00:00:26,127 ...it's not completely my style. 10 00:00:26,194 --> 00:00:28,162 But it's fascinating to me. 11 00:00:28,229 --> 00:00:30,331 So I'm meeting my friend José Andrés, 12 00:00:30,398 --> 00:00:33,701 modernist master and mad scientist of the kitchen 13 00:00:33,767 --> 00:00:35,002 in Spain. 14 00:00:35,069 --> 00:00:36,537 Together we'll visit 15 00:00:36,604 --> 00:00:39,039 the founding father of modernist cuisine, 16 00:00:39,107 --> 00:00:40,608 Ferran Adrià, 17 00:00:40,674 --> 00:00:43,644 considered to be the best chef in the world. 18 00:00:43,711 --> 00:00:45,179 He is allowing cameras 19 00:00:45,246 --> 00:00:47,281 in his top secret test kitchen 20 00:00:47,348 --> 00:00:49,217 for the first time ever. 21 00:00:49,283 --> 00:00:51,085 When chefs get together, 22 00:00:51,152 --> 00:00:53,487 magic begins to start happening. 23 00:00:53,554 --> 00:00:56,257 Who knows what we're going to find. 24 00:01:13,006 --> 00:01:15,943 [flamenco music] 25 00:01:16,009 --> 00:01:22,216 ** 26 00:01:22,283 --> 00:01:24,452 I've arrived in Oviedo, 27 00:01:24,518 --> 00:01:27,521 the capital city of Asturias in northern Spain. 28 00:01:27,588 --> 00:01:30,791 It's a town that dates back to the early middle ages, 29 00:01:30,858 --> 00:01:32,993 ** 30 00:01:33,060 --> 00:01:35,629 Look at this cathedral here. 31 00:01:35,696 --> 00:01:37,631 This is really gorgeous. 32 00:01:37,698 --> 00:01:40,000 * * 33 00:01:40,067 --> 00:01:42,670 [laughs] He made it. 34 00:01:42,736 --> 00:01:45,072 [laughter] 35 00:01:45,173 --> 00:01:47,375 - You made it. - How are you? 36 00:01:47,441 --> 00:01:50,411 - So happy you're here. - I'm so happy to be here. 37 00:01:50,478 --> 00:01:51,845 How are you, brother? 38 00:01:51,912 --> 00:01:54,182 Oh, man. 39 00:01:54,248 --> 00:01:56,184 - I cannot believe it. - I'm so excited. 40 00:01:56,217 --> 00:01:57,551 [José] I hope you're hungry. 41 00:01:57,618 --> 00:01:59,187 [Emeril] I am hungry, always. You know that. 42 00:01:59,187 --> 00:02:00,988 We're gonna eat, We're gonna drink. 43 00:02:01,054 --> 00:02:02,690 - We're gonna talk. - I love it. 44 00:02:02,756 --> 00:02:04,725 And hopefully you're gonna fall in love with this region. 45 00:02:04,792 --> 00:02:05,793 Oh, I'm already-- 46 00:02:05,859 --> 00:02:06,994 As I fall in love with New Orleans. 47 00:02:07,060 --> 00:02:08,462 Okay, I--I-- 48 00:02:08,529 --> 00:02:09,863 So you've been always a great host of mine, 49 00:02:09,930 --> 00:02:11,432 so I hope I'll be a good host of you. 50 00:02:11,499 --> 00:02:14,067 Oh, I know-- I have no doubt in my mind. 51 00:02:14,202 --> 00:02:15,703 You're gonna love it. 52 00:02:15,769 --> 00:02:18,239 [upbeat music] 53 00:02:18,306 --> 00:02:21,309 [Emeril] José Andrés is the man. 54 00:02:21,375 --> 00:02:23,544 José's a master of modernist cooking, 55 00:02:23,611 --> 00:02:25,513 a James Beard award winner, 56 00:02:25,579 --> 00:02:28,349 and one of "Time" magazine's most influential people. 57 00:02:28,416 --> 00:02:30,751 He doesn't just cook food. 58 00:02:30,818 --> 00:02:32,052 He transforms it. 59 00:02:32,119 --> 00:02:34,688 For José, food and life 60 00:02:34,755 --> 00:02:38,726 are all about exploration and invention. 61 00:02:40,127 --> 00:02:41,995 So you grew up here? 62 00:02:42,062 --> 00:02:43,364 I was born here. 63 00:02:43,431 --> 00:02:44,498 - You were born here. - I was born here-- 64 00:02:44,565 --> 00:02:45,699 I've never been to this region. 65 00:02:45,766 --> 00:02:48,302 Almost nobody comes to Asturias. 66 00:02:48,369 --> 00:02:49,770 Everybody goes Barcelona. 67 00:02:49,837 --> 00:02:51,239 Everybody goes Madrid. 68 00:02:51,305 --> 00:02:53,574 But if you want to find 69 00:02:53,641 --> 00:02:55,609 the true spirit of Spain... 70 00:02:55,676 --> 00:02:56,477 Yes. 71 00:02:56,544 --> 00:02:58,546 You will find it in Asturias. 72 00:02:58,612 --> 00:03:01,249 [Emeril] This was the last thing I expected; 73 00:03:01,315 --> 00:03:02,450 a lesson in modernism 74 00:03:02,516 --> 00:03:04,352 in a tiny, historic town 75 00:03:04,418 --> 00:03:06,920 that's anything but modern. 76 00:03:06,987 --> 00:03:09,323 I love to walk in these streets. 77 00:03:09,390 --> 00:03:11,492 Everyone is specializing into something. 78 00:03:11,559 --> 00:03:13,694 - Right. - The cheese shop... 79 00:03:13,761 --> 00:03:16,864 the place that they sell the blood sausage, 80 00:03:16,930 --> 00:03:18,031 the morcilla. 81 00:03:18,098 --> 00:03:19,032 - Walking along-- - Everyone-- 82 00:03:19,099 --> 00:03:20,768 everyone has a purpose. 83 00:03:20,834 --> 00:03:22,270 And getting inspired. 84 00:03:22,303 --> 00:03:25,273 You're looking for the new ideas. 85 00:03:25,273 --> 00:03:26,274 What happens here, 86 00:03:26,307 --> 00:03:27,975 the new ideas come 87 00:03:28,041 --> 00:03:28,976 from very old traditions. 88 00:03:29,042 --> 00:03:30,077 Right. 89 00:03:30,143 --> 00:03:31,779 So going back to my roots 90 00:03:31,845 --> 00:03:34,047 is the way I understand my present 91 00:03:34,114 --> 00:03:35,082 and, Emeril, 92 00:03:35,148 --> 00:03:36,116 I keep looking into the future. 93 00:03:36,183 --> 00:03:37,418 And then push you. 94 00:03:37,485 --> 00:03:40,288 [José] Modernity is just a subtle change 95 00:03:40,354 --> 00:03:41,922 in a very traditional dish. 96 00:03:41,989 --> 00:03:43,857 And this is what we're going to see today. 97 00:03:46,960 --> 00:03:48,529 Oh! 98 00:03:48,596 --> 00:03:50,498 Smell it. Smell it, baby. 99 00:03:50,564 --> 00:03:52,433 [Emeril] The sweet smell of smoked meats 100 00:03:52,500 --> 00:03:53,967 is unbelievable. 101 00:03:54,034 --> 00:03:55,336 My kind of place. 102 00:03:55,403 --> 00:03:58,071 Chorizo, morcilla, jamón, 103 00:03:58,138 --> 00:03:59,940 man, do I love pork 104 00:04:00,007 --> 00:04:01,642 in any and every form. 105 00:04:01,709 --> 00:04:02,943 [José] Smell it. No, no, hold on. 106 00:04:03,010 --> 00:04:04,412 Oh, smells un-- 107 00:04:04,478 --> 00:04:07,748 No, no, you're not doing it enough, my man. 108 00:04:07,815 --> 00:04:10,183 Sometimes people when they go to the mountains, 109 00:04:10,318 --> 00:04:11,352 they like to do this. 110 00:04:11,419 --> 00:04:12,486 Oh, yeah. 111 00:04:12,553 --> 00:04:14,488 Me, you know where I like to do it? 112 00:04:14,555 --> 00:04:16,790 - In the ham shops. - Right here. 113 00:04:16,857 --> 00:04:19,927 [José] That's where the real smell is. 114 00:04:19,993 --> 00:04:22,330 This is ibérico ham. This is the--- 115 00:04:22,330 --> 00:04:24,865 - Gracias. - The Rolls Royce of pork. 116 00:04:24,932 --> 00:04:27,034 [Emeril] It's incredible to eat iberico ham 117 00:04:27,100 --> 00:04:28,436 here in Spain. 118 00:04:28,502 --> 00:04:30,404 It comes from the black iberico pig 119 00:04:30,471 --> 00:04:32,039 native to this region. 120 00:04:32,105 --> 00:04:33,641 These pigs feed on acorns, 121 00:04:33,707 --> 00:04:36,844 which gives their meat a sweet, nutty flavor 122 00:04:36,910 --> 00:04:39,347 and extra layers of beautiful fat. 123 00:04:39,380 --> 00:04:42,350 The part that makes it just melts in your mouth. 124 00:04:42,350 --> 00:04:45,453 Smell, smell again. No, smell. 125 00:04:45,519 --> 00:04:47,621 - It's not the smell-- - I got it. 126 00:04:47,688 --> 00:04:49,623 It's not the smell like the ingredient? 127 00:04:51,659 --> 00:04:53,927 Mm... I got an idea. 128 00:04:55,463 --> 00:04:56,764 We're gonna create a dish. 129 00:04:56,830 --> 00:04:58,231 - We're gonna create a dish. - Okay. 130 00:04:58,366 --> 00:04:59,467 Huevo Ilado. 131 00:04:59,533 --> 00:05:00,934 This is amazing because this is like, 132 00:05:01,001 --> 00:05:03,103 nowhere else but in Spain you find this. 133 00:05:03,170 --> 00:05:06,840 Dame dos rodajitas del jamón Ibérico. 134 00:05:06,907 --> 00:05:08,141 [Emeril] Okay. 135 00:05:08,208 --> 00:05:09,410 Look it, look it. 136 00:05:09,477 --> 00:05:11,144 This is like hair. 137 00:05:11,211 --> 00:05:12,145 Look at this. 138 00:05:12,212 --> 00:05:13,180 And this is only egg yolk 139 00:05:13,246 --> 00:05:14,548 that has been cooked in syrup. 140 00:05:14,615 --> 00:05:16,049 It's a very old dish, 141 00:05:16,116 --> 00:05:17,385 but at the same time 142 00:05:17,385 --> 00:05:19,119 you could argue can be very modern, 143 00:05:19,186 --> 00:05:20,988 but this has centuries. 144 00:05:21,054 --> 00:05:23,957 [Emeril] Huevo Hilado means "spun egg". 145 00:05:24,024 --> 00:05:26,794 Egg yolks are pulled into thin strands 146 00:05:26,860 --> 00:05:29,096 and dipped into sweet boiling syrup. 147 00:05:29,162 --> 00:05:32,766 Even though the technique dates back to the 14th century, 148 00:05:32,833 --> 00:05:34,935 a sweet egg in the shape of a noodle 149 00:05:35,002 --> 00:05:38,105 could easily come from a modernist kitchen. 150 00:05:38,171 --> 00:05:39,407 Dame, dame el jamón. 151 00:05:39,473 --> 00:05:41,975 Yeah, grab it, grab this. 152 00:05:42,042 --> 00:05:44,277 [laughing] 153 00:05:44,412 --> 00:05:46,414 I'm cooking for Emeril 154 00:05:46,447 --> 00:05:47,848 in my hometown. 155 00:05:47,915 --> 00:05:53,153 We got the taco with the ham. 156 00:05:53,220 --> 00:05:55,623 - Uh, ba-ba, no. Hello. - Okay. 157 00:05:55,689 --> 00:05:58,058 - Are you ready for this? - I'm ready. 158 00:06:03,296 --> 00:06:06,500 Kiss me. Mmm. 159 00:06:07,334 --> 00:06:08,536 Good, huh? 160 00:06:10,438 --> 00:06:13,907 Eh? Garde. 161 00:06:13,974 --> 00:06:17,177 The national dish of Asturias is called 162 00:06:17,244 --> 00:06:19,713 fabada asturiana. 163 00:06:19,780 --> 00:06:21,449 - Fobada. - Fabada. 164 00:06:21,482 --> 00:06:23,451 - Fabada. - Asturiana. 165 00:06:23,484 --> 00:06:25,553 - Okay, it's beans? - Yeah. 166 00:06:25,619 --> 00:06:27,455 - With cuts of pork? - Yep. 167 00:06:27,521 --> 00:06:30,323 - And like a stew. - Yeah. 168 00:06:30,458 --> 00:06:32,059 And they simmer down, right? 169 00:06:32,125 --> 00:06:33,561 - Yep. - I can't wait. 170 00:06:33,627 --> 00:06:34,762 - Keep going, baby. - We're gonna taste that? 171 00:06:34,828 --> 00:06:36,063 Keep going. Are you kidding me? 172 00:06:36,129 --> 00:06:38,265 - Okay. - I'm gonna take you to... 173 00:06:38,331 --> 00:06:40,033 - the cathedral. - Of that? 174 00:06:40,100 --> 00:06:41,201 Of fabada. 175 00:06:41,268 --> 00:06:43,471 To the Pope of fabada, but slowly. 176 00:06:43,504 --> 00:06:46,239 - Let's go little by little. - Okay, okay. 177 00:06:46,306 --> 00:06:48,542 Amigo... 178 00:06:48,609 --> 00:06:49,910 - I'm driving. - You're driving? 179 00:06:49,977 --> 00:06:53,380 - I'm driving. - All right, here we go. 180 00:06:53,481 --> 00:06:56,550 [upbeat music] 181 00:06:56,617 --> 00:06:58,285 [Emeril] I've tasted fabada 182 00:06:58,351 --> 00:07:01,689 It's delicious comfort food at its best. 183 00:07:01,755 --> 00:07:04,357 Fabada's been around for centuries, 184 00:07:04,492 --> 00:07:07,294 but José promised me a twist. 185 00:07:07,360 --> 00:07:08,361 I will bet you money right now... 186 00:07:08,496 --> 00:07:09,997 [Emeril] I'm drooling. 187 00:07:10,063 --> 00:07:11,599 That this is gonna be the best beans you've ever eaten. 188 00:07:11,665 --> 00:07:13,901 [Emeril] I--I'm drooling. 189 00:07:13,967 --> 00:07:16,369 I'm so excited. 190 00:07:16,504 --> 00:07:21,174 Casa Gerardo is a legendary Michelin starred restaurant. 191 00:07:21,241 --> 00:07:22,943 José tells me the Moran family 192 00:07:23,010 --> 00:07:26,113 has owned it for 135 years. 193 00:07:26,179 --> 00:07:27,781 They've made a name for themselves 194 00:07:27,848 --> 00:07:29,783 by adding contemporary twists 195 00:07:29,850 --> 00:07:32,853 to classic Spanish recipes. 196 00:07:32,920 --> 00:07:35,155 Hey. Jefe. 197 00:07:35,222 --> 00:07:36,223 [speaks Spanish] 198 00:07:36,289 --> 00:07:39,026 Hey. 199 00:07:39,092 --> 00:07:40,027 Yes. 200 00:07:40,093 --> 00:07:42,830 - El Jefe. - El Jefe. 201 00:07:47,367 --> 00:07:50,237 [Emeril] In the 1970's, French nouvelle cuisine 202 00:07:50,303 --> 00:07:52,139 was all the rage. 203 00:07:52,205 --> 00:07:55,242 Chef's started to focus on seasonal ingredients 204 00:07:55,308 --> 00:07:57,377 and light, subtle flavors. 205 00:07:57,444 --> 00:08:01,915 Inspired, Chef Pedro Moran rocked the culinary world 206 00:08:01,982 --> 00:08:06,119 by updating Casa Gerado's classic Spanish dishes. 207 00:08:06,186 --> 00:08:09,322 He and his restaurant are the link between tradition 208 00:08:09,389 --> 00:08:10,991 and modernism. 209 00:08:11,058 --> 00:08:14,427 And now he's passing his passion on to his son, 210 00:08:14,562 --> 00:08:16,797 Chef Marcos. 211 00:08:16,864 --> 00:08:18,866 - Hi. - Marquitos! 212 00:08:18,932 --> 00:08:21,368 - How are you? - How are you, Marcos. 213 00:08:21,434 --> 00:08:23,236 [speaks Spanish] 214 00:08:23,303 --> 00:08:24,572 [laughing] 215 00:08:24,572 --> 00:08:27,174 [speaking Spanish] 216 00:08:29,242 --> 00:08:31,111 [José] Okay, are we hungry or what? 217 00:08:31,178 --> 00:08:31,912 [Emeril] Yes, yes. 218 00:08:31,979 --> 00:08:34,114 [José] So baby eels. 219 00:08:34,181 --> 00:08:35,616 Only for Emeril. 220 00:08:35,683 --> 00:08:38,085 [Emeril] These eels are the caviar of Spain; 221 00:08:38,151 --> 00:08:40,954 hard to find and even harder to prepare. 222 00:08:41,021 --> 00:08:42,656 How would you serve them here? 223 00:08:42,723 --> 00:08:45,092 We make little different and we cook like this, alive. 224 00:08:45,158 --> 00:08:48,796 [Emeril] Usually baby eels arrive at restaurants 225 00:08:48,862 --> 00:08:50,297 preserved or frozen 226 00:08:50,363 --> 00:08:51,599 where they're sauteed in oil 227 00:08:51,665 --> 00:08:53,601 with a touch of red pepper. 228 00:08:53,601 --> 00:08:55,603 At Casa Gerardo, 229 00:08:55,603 --> 00:08:57,304 they ditch the old-school method, 230 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. 233 00:09:03,443 --> 00:09:06,046 Eh, smoked eel, big one? 234 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. 236 00:09:10,250 --> 00:09:12,352 [Emeril] Marcos first tosses small chunks 237 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. 242 00:09:31,839 --> 00:09:34,074 It's called "quisquilla". 243 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-- 247 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? 251 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. 258 00:10:09,209 --> 00:10:11,745 [Emeril] José claims Casa Gerardo makes 259 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, 261 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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