Ferran Adrià Acosta is considered to be one the best chefs in the world. He is of a jovial disposition, as optimistic as can be. How could he be any different: in 1980 he joined the Hotel Playafels de Castelldefels as a dishwasher to earn a bit of money (his first wage was 34,456 pesetas) and now he has been awarded as many trophies as Michael Schumacher. However, Adria has high concentration of reality coursing through his veins. He is from the district of Santa Eulalia in L’Hospitalet and this is as much a part of his training as being a Rothschild, albeit in a very different sense. That is to say, the dishes prepared by Adria might fly, but they invariably obey the Laws of Physics.
