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El Bulli: Cooking in Progress Photos

Movie Info

Chef Ferran Adrià spends half the year making new culinary creations for his restaurant.

Cast & Crew

Christian Rioux
Stephan Diethelm
Original Music
Josef Mayerhofer
Cinematographer
Anja Pohl
Film Editor
Show all Cast & Crew

Critic Reviews for El Bulli: Cooking in Progress

All Critics (47) | Top Critics (27) | Fresh (28) | Rotten (19)

  • Wetzel's documentary never really gets under Adrià's skin - but the creation of the frozen, juiced, glossy surfaces of the food is fascinating.

    August 1, 2018 | Full Review…
  • There is no doubting that even this overlong examination of culinary expertise and experimentation will become a classic.

    July 27, 2012 | Rating: 3/5 | Full Review…
  • There are enough outbreaks of culinary weirdness to keep true enthusiasts distracted.

    July 27, 2012 | Rating: 3/5 | Full Review…
  • As an advertisement for the restaurant, this works well, but the issues - the art of cuisine and cuisine as art - are not discussed very thoroughly.

    July 26, 2012 | Rating: 2/5 | Full Review…
  • "Make it magical," Adri often urges his acolytes, and it's advice Wetzel would have done well to heed.

    July 26, 2012 | Rating: 2/5 | Full Review…
  • The dishes stream past our eyes and noses, exposing one of the film's two deficiencies. We need scratch'n'taste cards for all this, don't we?

    July 26, 2012 | Rating: 3/5 | Full Review…

Audience Reviews for El Bulli: Cooking in Progress

  • Aug 04, 2011
    Taking the word "documentary" incredibly literally, EL BULLI: COOKING IN PROGRESS is a document of the food development process at a cutting edge Spanish restaurant. The chef closes the restaurant for six months so he and his team can create the molecular gastronomy wonders that makes his restaurant so strange and popular. But because the film is unfiltered by the filmmaker in any way, he just points the camera at them and watches, very little emerges, except for the fact that this food seems very strange, and as far as I can tell, kind of off-putting. There's time spent in the lab, then time spent at the restaurant premiering the dishes, but all I learned is that weird food can be served in tiny little bites and still look beautiful but sort of inedible. In the end it left me wanting to cook some Kraft Macaroni & Cheese and watch CAPTURING THE FRIEDMANS - food and a documentary, American style.
    Jeff T Super Reviewer

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