German Newsletter

Esteemed clients, dear friends of ARRI,

Enclosed, please find the most recent edition of the ARRI Film & TV newsletter, this time to announce the theatrical release of Gereon Wetzel's documentary: EL BULLI - COOKING IN PROGRESS. Present during EL BULLI's final peak phase, the director witnessed the entire process, from the initial idea to the last bite, and turned it into an impressive cinematic documentation about creativity.

Enjoy the read!

All the best,

Angela Reedwisch and Josef Reidinger

OPENING IN GERMAN THEATERS SEPTEMBER 15, 2011: EL BULLI - COOKING IN PROGRESS

Director: Gereon Wetzel Concept: Anna Ginestí Rosell & Gereon Wetzel DoP: Josef Mayerhofer Editor: Anja Pohl Production Company: if...Productions German Distributor: Alamode Film   In house Producer: Angie Stoiber Colorist: Yvonne Tran   ARRI Services: Digital Intermediate, TV Postproduction, Lab (theatrical and TV version of the documentary)

Director Gereon Wetzel spent 15 months with Ferran Adrià and his team at EL BULLI and in his cooking laboratory in Barcelona. Wetzel's primary interest was capturing the creative process itself. He therefore decided to focus mainly on Adrià's work in the lab, documenting his captivating search for unprecedented creations of avant-garde cooking. DoP Josef Mayerhofer followed the team’s every move around the kitchen and the lab. EL BULLI - COOKING IN PROGRESS was produced by if...Productions and is distributed in Germany by Alamode Film.

Left: Adrià and his team; Right: The mastermind tasting his oil menu.

Left: 3-Star Chef Ferran Adrià; Right: Priol and Eugenie doing what they do best. @ Alamode Film

EL BULLI, probably the world's most famous restaurant, received approximately 2 million reservation requests every year. But, on July 30, 2011, the restaurant closed its doors. Disintegrating ravioli, vacuumized champignons and cocktails made of water and hazelnut oil - with his unique, avant-garde restaurant, 3-star Chef Ferran Adrià revolutionized modern cooking, elevating it to an art form of sensual aesthetics and unprecedented taste experiences. EL BULLI opened its doors only six months out of the year, the rest of the time Adrià and his team spent in a state-of-the-art cooking laboratory, developing entirely new creations of molecular cuisine.

The documentary, EL BULLI - COOKING IN PROGRESS, follows the mastermind and his helpers for an entire year and documents all stages of the creative process: the initial idea, the trials and tribulations, coincidences and moments of ingenuity and, finally, the perfect, unique, sublime composition. The film captures the creative process in the most fascinating way, showing us the originality, the precision and the dedication involved.