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Watch El Bulli: Cooking in Progress Movie Online

 I was excited to see this film at the SXSW film festival in Austin, TX. With no background knowledge about El Bulli or Ferran Adria prior to the screening, I hoped that this documentary would tell me about the kind of things they did. It didn’t. At all.
There were no interviews with the chefs (or ANYONE, for that matter) which allowed us to learn the background of the restaurant and the background of the chefs. It felt like the filmmakers just took all of the footage they got and, without editing or taking any out, they called it a movie. This caused the film to feel like it just presented the facts. It lacked a narrative idea. Yes, it was in chronological order, but it just seemed like the filmmakers didn’t care about the film. So, if you want to learn more about El Bulli, you’re much better off just doing research about it.
An If production in co-production with BKM, FFF Bayern, Kuratorium Junger Deutscher Film, with the support of BR, WDR. (International sales: Autlook Films, Vienna.) Produced by Ingo Fliess. Directed by Gereon Wetzel. Written by Wetzel, Anna Ginesti Rosell.
With: Ferran Adria, Oriol Castro, Eduard Xatruch, Mateu Casanas, Eugeni de Diego, Ailor Lozano, Toni Morago, Francois Chartier. (Catalan, , French dialogue)
Althoughmolecular-gastronomy mecca El Bulli is slated to close for good on July 30, its work as an ingenious generator of avant-garde cuisine will live on in the gleaming observational docu “El Bulli: Cooking in Progress,” from German helmer Gereon Wetzel. Shot in 2008-09, and geared toward those who already know the reputation of the three-Michelin-starred restaurant, the pic doesn’t have the narrative drive or emotional appeal of a documentary like D.A. Pennebaker and Chris Hegedus’ “Kings of Pastry,” but still will serve as a tasty item for fests on its way to broadcast.
Located in a remote and beautiful spot overlooking the Cala Montjoi Bay, near the town of Roses, in the Catalonia region of Spain, the small restaurant (which serves a pricey 30-plus-course tasting menu) operates a limited season from July to December. It closes for the other six months so chef/owner Ferran Adria and his creative team can devise new dishes at a state-of-the-art test kitchen in Barcelona.
There, white-smock-clad head chefs Oriol Castro, Eduard Xatruch and Mateu Casanas (each of whom has been with El Bulli for more than a decade) work like scientists, experimenting with recipe ideas and meticulously documenting, and tasting, the results. The burly Adria barrels in later, sampling their efforts between cell-phone conversations and issuing refinements, reminding them of the necessity of engaging the emotions as well as other senses.
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As they explore the physical and chemical processes that occur while cooking in order to find the best taste, texture, aroma and presentation, the men make use of cutting-edge preparation methods such as vacuumizers and liquid nitrogen, and elements as simple as ice cubes (albeit ice flavored with various hard-to-extract essences). Director Wetzel shows them performing the equally laborious task of documenting their work, although he doesn’t mention that this careful cataloguing provides material for the El Bulli-related books that help make up for the restaurant’s operating loss.
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