Albert Adria
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Albert Adrià, fifteen years old at the time, dropped out of school and left home to work in the kitchen at elBulli on the Costa Brava in Spain with his brother Ferran. Ferran had barely been at the restaurant for a year, and it was far from the shrine of innovative cuisine that it would become.
Albert stayed at elBulli for twenty-three years, first as the pastry chef, then as the director of the workshop where culinary experiments were carried out. By pioneering processes ranging from foam to spherification, he and his brother became molecular trend leaders. Albert worked alongside Ferran to become elBulli the world's most famous restaurant and Spain the culinary capital.
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