In elBulli1846 different research periods organized on the basis of calls that have the participation of multidisciplinary teams that allow a holistic approach.
In each period, the team delves into a "big" topic of study, which is combined with personalized topics that are covered individually. In both cases, the themes are always contextualized within the framework of the creation and innovation.
The Sapiens methodology is the constant common to all of them, as it allows auditing creation and innovation based on the systemic thinking that characterizes it.
Gastronomic restoration, with all its interdisciplinary relationships -with science, technology, industry, design, art, communication, etc.- are the basis on which the common language of reference starts to deal with the question efficiency in management applied to SMEs, our main purpose.
Podcast Ear & elBulli1846, led by Pol Contreras, one of the members of the second call held from April 01 to June 30, 2021, consists of a series of interviews conducted with all Bullinians, who have immersed themselves in the methodology of work created by Ferran Adrià, until internalizing it as a tool for his projects.
The podcast series focuses on this methodology, seeking explain it clearly, simply and freshly through the voices of the members of the convocation. The interdisciplinary look of the team allows a multitude of voices that facilitate its understanding.
Patricia Jurado graduated in gastronomic sciences and has been a researcher and adjunct professor at Harvard University in the Science and Cooking course. Patricia defends that multidisciplinary work is essential to understand gastronomy and the world that surrounds us and proof of this is her ability to relate disciplines such as anthropology, science, cooking and history, with the aim of reinterpreting the oldest recipes in the history of mankind.
His individual project in this call has focused on carrying out the final curation of the editorial project "Science and cooking dialogue" by Bullipedia.
Borja Sánchez is a chef with a passion for science and, not surprisingly, he specializes in food microbiology. He has directed and developed various research and scientific dissemination projects related to culinary anthropology, sustainability and food ecology and currently divides his time between research and gastronomic consulting from his usual place of residence, in Shanghai.
His individual project in this call has focused on investigating the influence of Japanese culinary art in gastronomic restoration in the West, from the Modern Age to the present day.
David Himelfarb is a journalist from Barcelona who has found a way to combine his three passions: communication, gastronomy and history. He works informing about gastronomic events, writing about food and discovering to visitors where to eat in Barcelona and, above all, the history behind what they will eat, since he considers that gastronomy is a form of culture as relevant as any other for explain ourselves as a society.
His professional profile has led him to face different projects during his stay at elBulli1846, including a analysis manual of a gastronomic restaurant and a diary of the call, which allows us to have the journalistic approach of the organization and the development of the work of a research lab.
Nerea Martín has a degree in Business Administration and Management from ESADE. Throughout his training, he has not stopped delving into projects and ideas related to the social management, the environment and skatingA passion that has been with him for as long as he can remember and that led him to discover his creative talent.
In this second call, she has continued her participation in the elBulli1846 team, focused on establishing the necessary knowledge to achieve the understanding of the elements that make up a company to administer and manage it, an in-depth investigation guided by the Sapiens methodology and focused especially on SMEs.
Magalí Ortiz has a degree in History and Journalism from the University of Navarra and is specialized in the History of Gastronomy, which has led her to carry out several research projects on gastronomic culture and cookbooks of the Modern Age.
His individual project in this call has focused on analyzing and classifying the domains of human activity in the Middle Ages and the Renaissance. At the same time, he has led a transversal project for the whole team that has allowed him to reflect on how an analysis of historical recipes can be carried out, with the intention that the model serves as a resource of interest for both a chef who wants to be inspired by history to create, as for a historian who wants to understand each historical moment through cooking.
Víctor Caleya has a degree in Philosophy, Politics and Economics from the Pompeu Fabra University and also has a Master's degree in Philosophy research at the Sorbonne University in Paris, where he focused his research on the concept of alienation.
Passionate about knowledge with a special vocation towards political and social Philosophy, Logic and Epistemology, In this his second period as a member of the elBulli1846 team, Víctor has delved into the project "Sapiens: innovation. Understand innovation to innovate "
Eli Puiggròs is a qualitative researcher, innovation consultant, publicist and gastronomic journalist. Eli has worked developing market research and innovation projects for large brands and hence his extensive experience in innovation methodologies and co-creation dynamics for the development of new products, services or experiences.
In this his second stage as a member of the elBulli1846 team, Eli has concentrated on understanding the elBulli innovation system through the Sapiens methodology and on auditing it for analyze how it innovated and what was its recipe to change the paradigm of an entire sector.
Inés Castañeda graduated from the Basque Culinary Center, the starting point of a journey that has led her to work in restaurants in different parts of the world such as Japan, Australia or Peru, as part of a search for what it means to be a cook in the context current.
In recent years, she has moved away from the restaurant kitchen driven by curiosity and the search for interdisciplinary learning and the continuous desire to continue living adventures. He confesses that this trip has made him understand gastronomy as a language and tool capable of changing the world.
His individual project in this call has focused on establishing and understanding the keys that should define a creative lab of a gastronomic restaurant, connecting all the elements thanks to the application of the Sapiens methodology.
Pedro Berja began his career in the kitchen to complement some unfinished nutrition studies that allowed him question the why of things and they inspired in him a self-taught attitude. After completing his training in gastronomy and kitchen management, he has explored the professional world in different models, which offers him a holistic vision of gastronomic restoration.
His individual project in this call has focused on analyze innovations (of everything that encompasses food and drink) in gourmet restaurants in the West for the past 10 years. Consequently, a parallel project was opened to understand how the preparations that are tasted in a gastronomic restaurant can be classified.
Christian Domínguez has completed his professional training in the Science & Cooking course at Harvard University and the Master in Culinary Management elBarri & Gasma from CEU, Cardenal Herrera University. His curiosity and perseverance have endowed him with a desire for self-improvement that have led him to travel professionally through different countries of the world.
His individual project in this call has focused on applying the Sapiens methodology to understand and classify the different culinary techniques.
Roxana González is a cook graduated from Le Cordón Bleu in Canada, but her passion for gastronomy led her to also make her way in the world of room service, forming part of first level teams.
During her stay at elBulli1846, Roxana collaborated with Lluís Garcia in the development of the Room service sapiens in gastronomic restoration in the West, a future book that will be part of the Bullipedia.
Pol Contreras has trained as a pastry chef and cook in restaurants and patisseries in different European countries. He combines his work as a creative chef with entrepreneurial projects such as his own brand of chocolates or a podcast channel called «Ear» on YouTube, in which he talks with people from the world of gastronomy or from whom he can learn and imitate processes to be adapted to his work.
Among other projects dedicated to analyzing the sweet world in twentieth-century gastronomic restoration, during his stay at elBulli1846 he has culminated precisely this series of podcasts that we share here with the intention of offer a practical vision of the application of the Sapiens methodology.