As during the previous edition, in 2011, former Via Venetto chef Carles Tejedor chose us to elaborate his new presentation in Harvard. Each year, Ferran Adrià chooses a few chefs to participate in conferences at the prestigious American university.
This time, Carles wanted to discuss the influence of bacteria in the elaboration of food. The morning yogurt, the bread and ham we have for our afternoon snack – all of them a story, a background and follow a unique process before reaching our tables every day.