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No consensus yet.
All Critics (46) | Top Critics (20) | Fresh (27) | Rotten (19)
There is no doubting that even this overlong examination of culinary expertise and experimentation will become a classic. Jul 27, 2012 | Rating: 3/5 | Full Review…
There is no doubting that even this overlong examination of culinary expertise and experimentation will become a classic.
Derek Malcolm
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. Jul 26, 2012 | Rating: 2/5 | 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.
Peter Bradshaw
Chopping, frying, tasting... A snooze-bouche. Jul 26, 2012 | Rating: 2/5 | Full Review…
Chopping, frying, tasting... A snooze-bouche.
Jessica Holland
For those of us who don't have an deep interest in freeze-drying, 'El Bulli' is astonishingly, sub-'Masterchef' dull. Jul 24, 2012 | Rating: 2/5 | Full Review…
For those of us who don't have an deep interest in freeze-drying, 'El Bulli' is astonishingly, sub-'Masterchef' dull.
Tom Huddleston
You leave "Cooking in Progress" with respect for a man who followed his vision, and with fascination at the idea of food as artistic expression. Dec 1, 2011 | Rating: 2.5/4
You leave "Cooking in Progress" with respect for a man who followed his vision, and with fascination at the idea of food as artistic expression.
Moira MacDonald
If you're passionate (and open-minded) about food, you'll be fascinated. Nov 10, 2011 | Rating: 3/4 | Full Review…
If you're passionate (and open-minded) about food, you'll be fascinated.
Walter V. Addiego
If you're already an Adrià-convert then seeing the great gastronome at work may well be more than enough of a draw -- just don't expect to learn anything profound about him or his unique culinary approach for the proceeding 148 minutes. Jan 29, 2019 | Rating: 2/5 | Full Review…
If you're already an Adrià-convert then seeing the great gastronome at work may well be more than enough of a draw -- just don't expect to learn anything profound about him or his unique culinary approach for the proceeding 148 minutes.
Daniel Green
Wetzel's documentary never really gets under Adrià's skin - but the creation of the frozen, juiced, glossy surfaces of the food is fascinating. Jul 31, 2018 | Full Review…
Wetzel's documentary never really gets under Adrià's skin - but the creation of the frozen, juiced, glossy surfaces of the food is fascinating.
Sophie Mayer
Not only does the food look barely edible but the film is remarkably unilluminating about the history of the restaurant, the characters or those who ate there. Jul 30, 2012 | Rating: 2/5 | Full Review…
Not only does the food look barely edible but the film is remarkably unilluminating about the history of the restaurant, the characters or those who ate there.
Henry Fitzherbert
The result is hypnotic rather than instructive and, like TV cookery programmes, it's a cinematic experience resembling lap dancing overseen by a duenna. Jul 30, 2012 | Full Review…
The result is hypnotic rather than instructive and, like TV cookery programmes, it's a cinematic experience resembling lap dancing overseen by a duenna.
Philip French
There are enough outbreaks of culinary weirdness to keep true enthusiasts distracted. Jul 27, 2012 | Rating: 3/5 | Full Review…
There are enough outbreaks of culinary weirdness to keep true enthusiasts distracted.
Donald Clarke
"Make it magical," Adrià often urges his acolytes, and it's advice Wetzel would have done well to heed. Jul 26, 2012 | Rating: 2/5 | Full Review…
"Make it magical," Adrià often urges his acolytes, and it's advice Wetzel would have done well to heed.
Robbie Collin
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.
Super Reviewer
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