Interview
Ferrán Adrià discusses
obesity, health education and his new fast-food operation, Fast
Good.
Antoinette Bruno:
Explain the concept behind Fast Good.
Ferrán Adrià: Fast Good makes really
good food at a fast pace with a good price. I am not doing this
for the business. The money is good, but I am more interested
in health and the food debate.
AB: How fast will the
food be prepared? Will everything be made to order or will burgers
be cooked in large numbers just before lunch service?
FA: The burgers and fries will be prepared to
order, but the salad is made ahead of time.
AB: You're
making burgers from veal and using olive oil for fries. Are people
ready for these ingredients coming from a quick service restaurant,
and aren’t they more expensive?
FA: Yes, it is more expensive, but it makes the
difference between Fast Good and fast food. We’re using
fresh potatoes and olive oil instead of processed potatoes and
trans-fat. The meat is natural without hormones.
AB:
Will it be difficult to prepare everything fresh each day? Are
you employing experienced chefs or untrained cooks for this venture?
What are the cost considerations?
FA: I don’t use the un-trained fast food
cooks or highly trained cooks. I use labor with a little experience,
so they are not quite as expensive.
AB: How
do you maintain quality control with less experienced cooks?
FA: Good equipment and ingredients, of course,
and well trained people. You must have good people. There needs
to be someone who knows the difference between what is quality
and what cannot be served. The quality should go up over time,
and I visit, check what is going on, and fix any problems.
AB:
Will you incorporate any of your innovative techniques into Fast
Good’s menu or keep it more pared down and simple?
FA: The important thing is that it is good food.
“Innovative” doesn’t work as well in this case.
Simplest is best for Fast Good.
AB: Why
do you feel that Spain, renowned for its long lunches and siestas,
will embrace a fast lunch option? Is this a foreign misconception
about lunch in Spain?
FA: I don’t know a country that works as
hard as Spain. The people don’t care about their long lunches
and siestas now.
