“Years ago, Ferren Adria, of the famous El Bulli restaurant, started a tradition of developmental sabbaticals during which he and his closest colleagues could work on their menu for the restaurant’s upcoming season. During this time they would test new ideas, see which culinary process brought out the best flavor in specific ingredients, and meticulously enter their findings into a database.”

Read the full article about these culinary sabbaticals on Huffington Post here!