He began his career as a dishwasher, did military service in the kitchen and wound up as an apprentice at El Bulli, which is Catalan for small bulldog. Adria's approach to culinary lore is dogged as well. "I read everything I could. I became my own university." Considered one of the best chefs in the world.
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Books:Modern Gastronomy, June 2009
A Day at elBulli, October 2008