The restaurant El Bulli was once considered the best restaurant in the world, before its closure in 2011. (Courtesy: Alive Mind Cinema)
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By Raúl A. Pinto
The Cinema+Chef Film Series at Humber College on Monday featured the screening of the documentary El Bulli: Cooking in Progress.
Humber liberal arts professor Caleb Yong organized the film series. He told Humber News the three week festival presents different styles of cooking from around the world and award winning documentaries.
“We thought food was a great theme for a film series. And then we thought that culinary students would find it interesting to see documentaries about their career,” Yong said.
“There’s a lot of good documentaries related to food, so that’s the one that we picked. And one idea lead to another so we said ‘let’s invite some chefs and let them cook and watch the movie with the students,” he said.
The Island Project, directed by chef Michael Stadtlander, screened last week. Yong said Stadlander is considered one of the 10 top chefs in the world.
“The student were very excited to work with such a great chef,” he said.
This week, Matt Kantor will be doing a molecular gastronomy demonstration, a growing trend in the culinary arts, Yong said. Afterwards, the movie El Bulli: Cooking in Progress, will be shown.
The documentary covers the former Michelin-starred restaurant El Bulli, in northeastern Spain. For years, the Michelin Guide considered it the best restaurant in the world, before it closed in 2011.
Evolution of “El Bulli” Restaurant.
“Molecular gastronomy is basically the use of science in food, said Dwayne Kearney, executive chef at the catering company Dana Hospitality in Oakville, Ont., told Humber News
It “consists of manipulating the molecules to change textures, appearances and even flavors in different ingredients,” said Kearney.
The last film in the series, Jiro Dreams of Sushi, will be shown on Oct. 21.
