El Bulli to close permanantly

Old Feb 13th, 2010, 08:31 AM
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El Bulli to close permanantly

http://dinersjournal.blogs.nytimes.c...e-permanently/
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Old Feb 13th, 2010, 08:40 AM
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The restaurant described in the article as a restaurant "considered by many to be the greatest in the world" is losing (along with an associated cooking workshop) a half million euros a year? Good grief.
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Old Feb 13th, 2010, 08:55 AM
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Yes, I read this this morn but it was hinted at long ago when he talked of closing for renovations. I think he knew he created a monster with all the chefs trying to emulate him with their foam dishes.
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Old Feb 13th, 2010, 09:51 AM
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Darn. Haven't been able to get a reservation for any of the past 3 years, and it looks like I won't get the chance to dine there.
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Old Feb 14th, 2010, 06:22 AM
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Most gourmet restaurants in Europe are losing money. That's the reason why so many first-rank restaurants are associated with hotels: the hotels subsidize the restaurants which, in turn, attract hotel customers.

Another option for chefs to operate a restaurant profitably, is to earn money by licensing food products, starring in tv shows, writing books, consulting etc.
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Old Feb 14th, 2010, 07:08 AM
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Oh, well, I guess I'll just have to make do with going down to the pub and having some fish pie and a couple of Bicardi Breezers.

Oi, I ate at San Domenico in Imola once. It was pukka.

Thin
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Old Feb 14th, 2010, 08:11 AM
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<i>Most gourmet restaurants in Europe are losing money.</i>

It isn't just Europe. Most gourmet restaurants everywhere have trouble making money. The fixed costs are just so high that it is tough to make a go of it. And, while the per-head cost is high, the labor costs are usually much higher, ingredients are more expensive, and you don't get the sort of volume that a casual restaurant gets.
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Old Mar 24th, 2010, 02:06 PM
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Ferran Adria will be heading to Cambridge, Mass this Fall to teach a course at Harvard.

http://www.boston.com/ae/specials/cu..._at_harva.html

<i>Adria, 47, is teaming up with Harvard University to offer an undergraduate course in culinary physics. He'll begin teaching in the fall at the Harvard School of Engineering and Applied Sciences, the university announced today. His course will use cooking to introduce students to soft matter physics, which involves the study of suspensions and gels.</i>
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