El Bulli: Cooking In Progress Reviews

January 30, 2019
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.
July 30, 2012
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.
July 26, 2012
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
"Make it magical," Adri often urges his acolytes, and it's advice Wetzel would have done well to heed.
July 26, 2012
Chopping, frying, tasting... A snooze-bouche.
July 24, 2012
For those of us who don't have an deep interest in freeze-drying, 'El Bulli' is astonishingly, sub-'Masterchef' dull.
October 18, 2011
Even docs need a third act.
October 11, 2011
It's intermittently fascinating, but this strictly fly-on-the-wall doco sometimes feels tedious and soulless.
September 8, 2011
In El Bulli: Cooking in Process, the chef Ferran Adri hovers and nods, sits and tastes, or -- most often -- walks through the frame, head bent and phone to his ear.
August 17, 2011
I wasn't necessarily expecting Blumenthal's ridiculously theatrical flourishes in El Bulli, but a little joy or wonder would have been nice. Instead, we are treated to visuals of lots of pretty looking food, eaten stoically by [Chef] Adria.
August 5, 2011
El Bulli barely registers a pulse stronger than a book's.
August 4, 2011
The flat camerawork and lack of a story beyond the framework of six months in the city lab and six months at El Bulli gives us little to sink our teeth into.
July 29, 2011
Wetzel gets in tight and close on Adria's dishes but resists turning the film into some food-porn banquet
July 27, 2011
It's a sluggish portrait that neither captures nor replicates the dazzle, pacing and polish of an El Bulli meal. Check, please.
July 26, 2011
"What matters is that it's magical, that it opens up a new path," Adria reminds. Cooking in Progress is, in fact, all magic and no path
July 26, 2011
Anyone looking for the lowdown on haute cuisine will be sorely disappointed: devoid of emotion, context or narrative, the baffling avant-garde techniques and extreme politesse of the lab become oppressively dull.
July 25, 2011
The documentary glosses over practical concerns, instead choosing mute reverence for the magisterial Ferran Adri and his bizarre methods.
July 25, 2011
When Adria is on camera, he most often is tasting something one of his lieutenants is putting in front of him and saying something like, "Less parmesan - more coffee." But that's all.
June 3, 2011
I enjoyed watching the chefs at work, both researching and preparing a meal with dozens of courses... but afterwards I felt oddly unsatisfied and in need of something a little more filling.