Months after eating at El Bulli my thoughts and perspectives on the meal are still changing: Certain taste memories are extremely vivid and seem to get stronger, others are bizarrely still changing. It has also been fascinating to compare and contrast my experience there with other innovative culinary experiences. I recently dined at what for me was the best vegetarian meal of my life at Ubuntu in Napa Valley (they have their own farm), the most delicate, thoughtful and multi-element sushi I have ever eaten at O Ya in Boston (they must have over 100 ingredients they use over and above the fish), the best hand crafted cocktails, flatbread pizzas and locavore comfort food at Nopa in San fran (they also have an amazing selection of small batch rums) and the best service at Blue Hill in NYC (the farm fresh ingredents, impeccable techniques and quirky wines also make this one of the best restos in the US). What is both refreshing and exciting is the vast array of what I will call “creative culinary platforms” that continue to emerge, each with its own soul and a visionary like Feran Adria.

and so the meal continued…

RAZOR CLAM SASHIMI, LEMON FOAM & BABY SEAWEED SALAD

It took a few minutes to recover from the eccentricities of the previous course: South American Lulo Fruit, Cocoa Infusion, Yogurt Cream. We go from crazy to classic. Simple, beautifully presented raw razor clams with a warm lemon foam and a mixture of 6 different types of seaweed on the side. We could be on a fishing boat as we pop razor clams with a squeeze of lemon and some of the seaweed caught in the nets but here we are at the world’s most famous three star restaurant. This dish has great textural variation and carries a theme of discovery in the distinct rare forms of seaweed that each carry a distinctive bite. This plate is almost a perfect edible facsimile of the ocean and about as Catalonian as you can get. The fresh razor clams both sweet and briny contrasting with the lemon foam that is less jarring and intense than the standard squeeze of lemon.

RAW WALNUT RISOTTO, BRAISED ENDIVE, WALNUT OIL

We go from land to sea and back to land again with one of the most creative rissotos I have ever eaten – made with raw, immature walnut pieces instead of cooked rice in a creamy Parmesan laced sauce and drizzled with walnut oil. This is what happens when nuts and risotto marry. In this case, the nuts are naturally al dente, mimicking the classic Italian risotto in a new way. It’ snot that this tastes any better or worse than a perfect risotto, it’s the imagination it took to dream it up that is amazing. Like the raw almonds used in a previous course, this dish is both seasonal, local, imaginative and confounding. The flavours are rich and comforting at the same time.

ABALONE, JAMON FAT, BABY BLACK TRUMPET MUSHROOMS, SEAWEED & CILANTRO SPROUTS

This course may have been my favourite for it’s rich and intense flavours, textural variation, powerful umami and surprising mouth feel. Pieces of meaty Abalone (a Cantonese delicacy popular in Hong Kong) are interpersed with warm, melt in your mouth, pieces of Jamon d’iberico fat (think lardo) topped with baby black trumpet mushrooms, an intense dark jus made with what tasted like real stock and topped with tiny cilantro sprouts. This may be Ell Bulli’s version of surf n’ turf, ironically with the sea element (Abalone) being meatier and the land element (Jamon fat) being both visually and texturally softer and close to the classical sea element. The mushrooms oull it all together by representing the same terreir where the iberico pigs roam and the same flavour spectrum and colour of the Abalone. The baby cilantro sprouts add a tiny element of freshness and surprise. The other intersting thing about this dish si that both the Abalone and the Jamon are two of the world’s most famous preserved foods with both being classic “umami” based foods. For a Chinese pallet that welcomes and almost demands unique textural variations and bite this dish could win a culinary gold medal. A week after eating it, I still have powerful memories of it and cravings to eat it again.

SEARED SEA CUCUMBER, POACHED RHUBARB, MENTAIKO SAUCE

This dish continues the textural parade and as with many other dishes, is limited to a small number of ingredients. Courses at El Bulli are not broad fusion mash-ups but well constructed architectures of 2, 3 or 4 ingredients impeccably sourced. With so few ingredients, perfection in both sourcing and preparation is critical. One might wonder how El Bulli creates so much surprise, joy and gastatory stimulation with so few ingredients and yet this is a perfect illustration of their genius. Nowhere to hide, no tricks, no shortcuts. Even their use of gastro science techiniques while serving to enhance the delivery of flavours is one of many tools in the arsenal. The most interesting thing, course after course, is the immense thought and experimentation that they have obviously taken in determining which ingredients should go together and how. This is where the 6 months spent at the El Bulli workshop in Barcelona become most apparent and it continues to explain why El Bulli continues to be ahead of other 3 star resturants. This dish combines seared sea cucumbers which have a similar bite and flavour to squid with a more complete taste profile. Instead of a squeeze of lemon, the kitchen pairs them with little nuggets of lightly poached rhubarb – a perfect acidic offset and

RAW OYSTER, RABBIT BRAIN, SEA ANEMONE IN A WARM OYSTER JUICE BROTH

This has to be one of the most unique dishes from any chef anywhere in recent memory. Originally conceived at the El Bulli workshop in 2008 this dish was brought in 2009, presumably because of what it says about the creative team at El Bulli. This is surf and turf reinvented. Inspired by other versions many of us have experience: Veal with Tuna sauce from Italy, Scallops and oxtail, kobe beef and langoustines, bluefin tuna and foie gras at Aqua when Michael Mina was in his pre franchise phase. It starts with the textural slightly jelly like consistency of sea anemone (who knew it was edible) combined with raw osters (creamy ones like a kumamoto from BC) and even creamier rabbit brain that looks and feels like an oyster but is richer and buttery like foie gras.

EXPLODING POLENTA GNOCCHI, PARMESAN CREAM, COFFEE POWDER, FRIED CAPERS

When I think about gnocchi I think about potatoes and a soft bite but this version brings together ultra soft polenta pockets that pop open when eaten. The texture of the polenta combines with a savoury parmesan cream, fried crispy salty capers and a small amount of coffee powder that build a nutty roasted layer of flavor. Creamy, rich. surprising, certainly a little Italian – Turin meets parma. It’s almost as if this dish emanated from one of Adria’s weekend jaunts to Italy?

SUCKLING PIG TAIL WITH CANTALOUPE & TOFU CUBES IN JAMON BROTH

This dish represents the mount everest of Umami, the salty savoury flavour found in foods such as soy sauce, anchovies, parmesan cheese and of course Jamon Iberico. A late meal play off of Prosciutto and melon with a host of interesting textures. Warm salty broth made from cured Jamon Iberico with small pieces of sweet juicy melon and creamy tofu sits next to the spanish version of peking duck – ultra crisp pig skin that also has a chewy finish. This is porcine heaven!

PALLET CLEANSER OF WATER LILLY, CASHEW CREAM DROPS & EDIBLE FLOWERS

Many months later this dish still confounds me. While it was certainly cleansing in a menthhol meets medicinal balinese fashion, it was completely foreign and not what I would call pleasurable. Sort of gourmet mouthwash with small pelets of cashew cream that reminded me of health food store toothpaste. The dish reminded me of the lobby at the Four Seasons resort near Ubud in Bali that has a small pond on the roof and a host of water based flowers. Exceptionally posititive memories but not something I ever thought I would eat.

The meal was finally over. What will dessert hold?

HCI is about people, interactions and system interfaces. First, people do what people are good at, such as observation, interpreting, determining what is important, and making the final decisions. There are situations where human decisions need to be assisted by data visualizations. Secondly, the computer does what it is good at, which is repetitive tasks and routine. Finally, collectively, people will make better decisions or influence each other on their decisions. But neither people (individual or communities) nor computers are forced to do what the other does better. HCI strives to integrate the two so they can compliment each other to achieve more productivity.

There are quite a few challenges in applying universal design in the context of HCI in order to provide the formative insight needed to design interactive products that can be experienced by the mass in different contexts. The distinctive characteristics of these products may be identified by briefly considering the changes in the socio-technical paradigm; from the early days of computing to the 21st century human interfaces intended to provide a gateway into the world of distributed information paradigm; the scope and context of use of the computer (hard to define what a computer is these days, what is the computing power needed in order to be called a computer),;as it becomes a mediating tool for increasing different types of human (both business and personal) activities.

In another short 5-10 years, mini or micro computing devices will be everywhere as medical and consumer devices becoming mass. While HCI is still in its infancy, some HCI practitioners are trying to break away from common conception of an “average” user interacting with a laptop in the office to get work done, and to engage in a conscious effort to develop new understanding, methodologies and tools, in order to understand the following:

How emerging new distributed computational paradigms will create new challenges for HCI designs? How do we research behavior that does not exist today?
How new interaction /interface design can be effectively used to serve an increasing range of system-mediated human activities?
When does interactions / interface design cross the line and becoming service design? Interactive artifacts are now being introduced into service settings in a larger degree.
How new visceral interactions that are driven by interactive paradigms rather than user needs emerge, beyond the imagination of the novice users?
What are the emerging threats to privacy that force us to rethink some fundamental concepts in HCI when attackers, ranging from the curious to the highly malicious, might abuse or subvert the system?

Being the dean of a design school is no easy job today. Design schools are struggling to serve three masters: the student, the industry and society. The last one is a new one as generally designers have now come to a consensus that designs for social change is a part of the design agenda. With limited time and resources, design educators need to define a strategy for the D-schools’ future. Is it to teach the person/artist to create?  Or about training craftsmen (both traditionally and with software tools) to supply to the industry? Or to develop thinkers to be able to solve wicked problems?

Three Things They Don’t Teach You In Design Schools

Design education is becoming so broad that educators are finding it difficult to balance breath and depth, not deep enough in some areas and not general enough to cover the ever-expanding design practices. I am afraid we have not come to a conclusion as to what design education should be like and are simply continuing to train the design thinkers of tomorrow in the techniques and tools from the past.

Here are three lessons from industrial design on engineering desirability that are borrowed from sociology. After all, industrial design is about getting humans to buy, use and love products. If you sent your ID designers to talk to the dating experts (generally not free), here’s what you’ll get:

1/ A few mmms here and there can make a big difference. According to the Journal of Psychopharmacology, when we’re drunk, guys look cuter because we don’t notice the asymmetry of their face. The biological explanation: A symmetric guy is less likely to have genetic defects and makes a better mate. Male or female, the sex appeal lies mainly in face shape. One example according to paleontologists, the dimensions of the region between the mouth and the eyebrows are crucial in determining how attractive a man’s face appears to the opposite sex. For product design, there is specific asymmetry that determines the attractiveness of a product, and they may not comply with human factors or ergonomic principles, but what’s more important? An attractive boyfriend or an ergonomic boyfriend? Not sure if people know it, your nose should be part of foreplay, not only in sex but also in product design and marketing.

2/ The power of smell. Smell is a relatively new element outside of the personal care and cosmetic industry. Here’s an example from the work of the Smell and Taste Research Foundation based out of Chicago, the blend of lavender and pumpkin turns guys on. Do you remember the smell of leather (real leather) in a new car, it didn’t last very long but it felt so good. My favorite is the smell from an Abercrombie store. Every time I bought something, the smell is there and that reminds me of my fun college days.  I wonder why my iTouch, MacBook, Blackberry or Canon Powershot don’t have any smells on them; particularly because it is something I carry all the time. Wouldn’t it be great if my Blackberry had a unique smell that corresponded to and changed according to who was on the other end of the line? Another million-dollar idea here.

3/ Colours are always sexy. Why aren’t your products colourful? According to research, men are attractive to women who wear a particular colour and find them more desirable. Pantone can make us more desirable to the opposite sex (email me and I will design your personal colour mood board). These are cultural specific naturally. Why red for Valentine’s Day? That’s a colour associate with romance and the primal instincts that links the color to sex. That’s also the reason why the butts of some animals turn red when they are ready to mate. Look at the red colour interior of Bugatti Veyron! It is not just about using colours, but using it strategically.

Here’s a simple test, have your girlfriend or boyfriend try on different colours of sweaters from J.Crew and you will see why he/she looks particular attractive in certain colours. There is research to show which colours work better when creating desirability. But 90% of products out there were not designed with that in mind. More often than not, someone randomly decides on what colour should be used. If you want your product to be sexy, spend more time with the Pantone guide and your customers. Colours can always add magic.

Tony Hawk's Project 8: One of the many, many games in the Tony Hawk video game franchise

The franchise, while extremely successful, was in need of a ‘reboot’ of sorts.  It had explored all the available terrain and the development team was looking for a way to bring something new to the franchise.  What they arrived at, was a skateboard peripheral to play the game that more closely paralleled the act of skateboarding in real life.  What they created was a peripheral that forced the user to act in a very similar fashion to a skateboarder in order to be successful in the game.  The end product is a very slick, functional peripheral that allows a fairly capable skater to jump right in and get the hang of the game fairly quickly.  What I find perhaps even more interesting than the end result however, is the interim stage that allowed the developers to truly believe that the idea was a viable one that would catch on in the mainstream, similar to the insanely popular Guitar Hero franchise and Rockband franchise.

The Tony Hawk Ride Prototype

While at first glance, it would be very easy to dismiss this prototype as the garbage Frankenstein of a video game obsessed skateboarder, the sheer beauty lies in it’s ability to forgo any sort of attention to physical beauty.  The prototype’s ugliness belies the fact that is doing its job and collecting all the necessary sensory information to fine tune and prove that the idea is viable.  Sensors instead of wheels capture weight distribution information, buttons on key areas of the grip tape capture information relative to feet positioning for both tricks and just general riding.  The prototype isn’t complex.  It’s down and dirty, composed of elements that the developers had at their studio, not sent away for manufacturing at some third party.  This allows them to efficiently use their time and have more time to gather information and refine the product use before moving to more final prototype designs.  Whenever I see prototypes like this, I’m reminded of a design school example that was constantly brought up.  When designers went to improve the scalpel for surgeons, they didn’t use expensive prototypes, but rather a couple pencils with some elastics.  Using these low tech prototypes, they were able to mock up the best angle for the surgeon to handle precisely, and with longevity in mind.  The stripped down nature of the prototypes allows designers to quickly and easily get results, iterate the design based on the feedback, and quickly move the design forward.  None of those would be possible without the ‘ugly’, low tech approach to prototyping.

The lines between science fiction and the world as we know it are certainly blurring. While we don’t have autonomous machines walking among us today, the technologies in both robotics and artificial intelligence are progressing significantly. We may not have cloning machines, but 3D printers have become an essential tool in the prototyping of new products. And while we’re a long ways away from the ubiquitous computing vision presented in Wall-E, where people live their lives with no awareness of the digital environment they live in, our behavioral dependency on ubicomp, even now, makes it seem as though Pixar’s view of the future is a possibility (albeit, a bleak one).

Ubicomp is not Black or White

Ubicomp is a vision of the future. But if we think of it as all or nothing, we’re sure to miss out on an incredible transformation of society. The ubicomp vision presented in films, academic literature and Microsoft promotional videos seems to be an “all” – everything, every object, contains computing capabilities and works perfectly in unison with its environment.

If we accept that a full-fledged, overnight transformation to a ubicomp society is never going to happen, then we can recognize that we’ve already taken several giant steps towards integrating ubiquitous computing elements into our every day lives. Behaviorally, we’re already well on our way. We’re living in the gray.

Ubicomp & You

Small ubicomp interactions have been around for quite some time. You probably don’t realize it (that’s sort of the point), but there are hundreds of examples of invisible interactions with sensing, inferring, data transferring machines that have made their way into our lives already. From sensors at stop lights that help manage traffic flows to weight sensors in elevators to the automatic shutoff switches that turn off your iron when you’ve let it idle for too long , simple, single function computing has been making our lives safer and more efficient for over a decade. However, most of the examples we have from the past decade represent little technically-enabled blips in our life line that are the ubicomp equivilent of dipping our toes in the water.

This is not the future but the past.

These days, ubicomp has taken on a significantly more important role in product design, serving as a key form of product differentiation. In fact, it’s difficult to find a category of products that hasn’t in some way been “upgraded” with new computational capabilities.  And with this new form of invention, streams of products are  seamlessly replacing the skills humans have relied upon for thousands of years. It’s no longer about efficiency and safety, but about enhancing (supporting, replacing) skills.

Stop light sensors change the rules of how the world works, today’s ubicomp is changing who we are as a species.

Case  1. GPS & Where We’re Situated

For thousands of years, humans have relied on instincts, heuristics and tools to tell us where we are. Maps & compasses required a distinct set of skills, and in their absence, we relied on the stars to direct our path. Fast forward to today, and it’s difficult to find a car that doesn’t contain a GPS system. Humans have embraced the GPS technology so fully that there are literally hundreds of online stories of “car meets lake,” when enthusiastic GPS owners trus their electronic maps over their own visual skills. This isn’t an evolution of the tool. GPS is a complete overhaul of a skill (and clearly before the technology is perfected). We’re always somewhere, and ubiquitous is fulfilling the need of telling us where that is.

Case  2. Ambient Communications & What We’re Doing

While GPS is causing us to lose a skill, the ability to push status notifications to social networking sites has created a new behavior – updating. The desire to feel connected by letting the world know what where why and how we’re doing everything has created a consumer-side demand for devices that facilitate that process. Mobile phones, often considered the gateway to ubiquitous computing, are currently the tool of choice to provide these updates, but with examples of ovens that automatically update Twitter when fresh bread comes out of the oven, input sensors that update facebook when a baby kicks in the woumb, and shoes connected to communities of runners, there are plenty of examples of trigger-based communications that automatically inform the world when something worth mentioning happens. The demand for updating has demonstrated an interest in ubiquitous computing products that do the work for us. Real time is the new status symbol.

Case  3. There’s an App for That!

Over the past year, Apple has successfully popularized the catch phrase there’s an app for that. Since the iPhone app store’s introduction, more than 2 billion apps have been downloaded (with a half billion downloads in the last quarter alone). The total number of apps in the store currently exceeds 85,000. With an app for every scenario, there is a clear, consumer driven demand for computing to take a more prominent role in our lives. People are appifying every aspect of their lives, relying on a form of ubicomp to do everything for them, from telling them the whether when they’re already outside to calculating their tips to keeping them entertained on the street car in to work.

What’s clear from all of these examples is that there is a consumer driven demand for ubiquitous computing in our lives. While we may not be living out Pixar’s fantasy of the future, the foundation of who we and what we do is changing based on the availability of ubiquitous computing. I’m not here to convince you that it’s a good or a bad thing (I have my own opinions). But no matter how you feel about it, our evolution to a ubicomp world is happening.

Look around a bit and I’m sure you’ll notice.

This is the second in a four part series on my adventure ding at El Bulli. Before heading up the coast to Roses I spent some time in Barcelona exploring the Boqueria market. The market is the perfect place to understand the terroir of Catalonia and a major inspirational source for Ferran Adria’s cooking. On my first day, my friend Scott Danielson took me to a small stall in the market for breakfast. It was no more than 200 square feet of space run by three brothers. I started with a strong cortado coffee and a fresh squeezed orange juice. Fresh seafood was displayed in sushi like display fridges. Razor clams, sea cucumber, fresh giant prawns, tiny baby squid, sardines, small spiny lobsters and a variety of fish. Everything was cooked a plancha and often drizzled with a squirt of olive oil spiked with garlic and parsley. Breakfast was a piece of spanish tortilla, fried wild mushrooms from a local forager and baby squid. Simple, rustic, clean gorgeous food that made me want to move to Barcelona permanently. As the meal at El Bulli evolved from snacks into a more complex series of courses, seafood appeared in many forms and while seemingly complex, was often rooted in the Creative Catalonian terroir of Ferran Adria’s mind…

Seafood at The Boqueria Market

OYSTER LEAF WITH RED WINE VINEGAR CAVIAR & RED ONION DICE

A simple, small green leaf: seemingly no different from a basil or sage leaf but unbeknown to it’s eater, a mystery lies in its flavour. A tiny “caviar” like drop of red wine vinegar and micro cube of red onion sit on the surface mimicking a mignonette found in the world’s oyster bars.  Start chewing on the leaf and you think you have just shot back an oyster – yet there is no oyster to be found. The leaf tastes distinctly and uniquely of oyster. The waiter smiles as he awaits our reactions. How can a leaf taste like this. It is completely confounding and tricks the brain as many other elements of the meal suceed at doing.  Oyster leaf is originally from Canada (something few Canadian foodies have ever heard about) but more commonly sourced from Holland which is where El Bulli gets them from. An oyster course like no other!

WARM HAZELNUT OIL, COLD SPRING WATER & MALDON SEA SALT FLAKES: “AGUACEITE”

Seemingly one of the simplest experiences at El Bulli and yet one of the most rewarding. It starts with what looks like a science experiment with two waiters. The first pours cold mineral water into a round glass. The second then pours a thin 1 cm layer of warm hazelnut oil on top. Flakes of maldon sea salt are then sprinkled on top and slowly float down through the oil to sit at the bottom of the glass to slowly dilute. A play on the separative nature of oil and water and designed to come together in the mouth. First, the warm oil corners the palette with intense nutty purity. The waiter encourages us to slowly turn the glass as we sip. This ensures that both cold water and warm oil enter at the same time – temperature, textural, temporal and taste contrast of the highest order. Towards the end, the cold water turns slightly salty from the dissolved salt to heighten the taste of creamy hazelnut oil. Who knew that three (two without the water) basic ingredients could create such an interesting experience.

GORGONZOLA MOSHI

It looks like a white moshi cookie made of sweet rice flour but is actually an explosion of blue cheese liquid and pieces of cheese. Normally the mouth slowly melts a piece of cheese when it enters the mouth, but in this case the moshi dumpling explodes with gorgonzola shooting around the mouth like an erupting volcano. It leaves the teeth and tongue to still do their work with the smaller pieces of cheese that escape the microscopically thin skin that is holding it all together. This experience redefines the “piece” of cheese as an oral roller coaster into the stratosphere of gustatory delight.

At this point we are almost a third of the way through the meal, but one senses that Adria’s team has merely been toying with us. The little snacks and dishes so far, play with the senses and our expectations. They creatively present 1, 2 or 3 flavours, often in unique combination, but they are merely the opening act, lacking the deeper, thought provoking complexity of dishes to come. While many of the snacks get the chatter and buzz, it is the middle courses that demonstrate the chef’s depth of research, thought, curiosity and of his deep rooted understanding of how source elements get combined, layered and interspersed. This is the farthest possible thing from fusion confusion or fussy side elements that sit alongside the centerpiece. The dishes that follow are like a Mozart symphony or a Gaudi building – elements (many of them) tastes, smells, textures, memories, expectations, chemical reactions, surprises, changing states, colours, flavours, sounds, feelings, likes, dislikes, people and personalities that come together to form a metaphysical journey that is completely disconnected from any other restaurant experience on the planet.

EXPLODING GIANT WHITE BEANS WITH A THIN LAYER OF JAMON FAT IN BEAN BROTH

For someone who grew up eating giant lima beans cooked by a great grandma in Montreal’s tavernas (Greek fish restaurants) and bean and bacon soup from my own Hungarian grandmother, this dish was an emotional journey back in time – both comfort food and shocking Spanish reinvention of a classic. In a small bowl were what appeared to be two giant lima beans sitting in their cooking liquid with thin slices of Iberian ham fat, softly melting on top of each bean. But the bean was not actually a bean! They were actually thick, rich white bean soup formed into the shape of a bean. As I take a bean with the translucent fat and some of the broth into my mouth, everything explodes. Warm bean soup, very thick, the thinner cooking liquid, the melting saltiness of the Iberian ham fat, a childhood memory flies by – the brain suddenly connected to the past and simultaneously to the present taste sensation which defies expectations. Comfort food, molecular gastronomy, intellectual curiosity and organaleptic confluence – salty, thick, rich, simple yet intense. For generations, beans have been cooked with pork of one kind or another in most European countries but this version has triggered the closest thing one can have to an orgasm of the palette.

PRAWNS COOKED AT TWO TEMPERATURES

The contrast between a sweet, wild shrimp, hours or minutes out of the sea and the frozen Costco variety are like night and day. Fresh shrimp don’t travel well. The Spanish take for granted the abundance of fresh shrimp typically grilled a la plancha with just sea salt and a smattering of olive oil. Shrimp is in the Spanish blood and this dish demonstrated that it may be in Ferran Adria’s soul. More than any other, this dish showed how rooted he is in the ingredients, passions and sensibilities of Spanish culinary history. While many see the shrimp for it’s meaty tail, passionate seafood lovers (Ferran Adria included) see the head and the wonderful juices that one sucks out of it as the true delicacy. Ferran has been known to talk about his fascination with the purity of these juices. While it may not be pretty, sucking the head of a fresh shrimp can be a magical experience. This dish had precisely 2 elements: fresh shrimp and sea salt but the magic in this case lies in how the shrimp has been cooked and “not” cooked. Although the shrimp is (intact, whole, in one piece) with head on, it has been cooked to varying degrees. The tail is raw, yet slightly warm shrimp sashimi, the middle part is slightly cooked and the head and little legs are ultra crisp, shattering as you bite into them. What just happened? Shrimp three ways, not in separate little mounds as in other high-end restaurants but in one shrimp. 30 seconds of prawn pleasure.

BABY CUTTLEFISH COOKED A LA PLANCHA , SQUID INK & PESTO RAVIOLI

Baby cuttlefish get delicate treatment across Catalonia, often dressed with olive oil, herbs and a little garlic. Common in Barcelona’s Boqueria Market, they are exceptionally tender, sweet and addictive. But at El Bulli things once again get reinterpreted – flavours layered in new ways. In this case, the baby squid is seared with small triangular liquid pockets of pesto sauce the size of small breath mints. As one takes a spoonful of squid along with a pocket of sauce into the mouth, the soft bite/chew of the squid gets splashed and coated with a vinaigrette of sorts. The liquid pesto doesn’t overwhelm the squid like a traditional pesto would with its thick parmesan/pine nut/olive oil basil mixture. These are flavours designed to live together, traditional yet new and unexpected.

Umami – By this point in the meal, one starts to see the umami mastery that Adria delivers to diners at El Bulli. Traditionally found in foods like parmesan, miso, anchovies and tamari, Adria mixes and manipulates the delivery of umami in the same way drug dealers deliver their hit to addicts. His rainbow of umami creates powerful fond memories, cravings, brain pleasure and experience.

EGG YOLK DUMPLINGS, BONITO BROTH, WASABI, SHISO, YUZU POWDER & SESAME

This next course extends the umami parade while creating a collage of Japanese flavours that synthesizes many of the most distinctive elements of the Japanaese kitchen. At the center of this dish are small egg yolk dumplings with the smooth consistency of a soft boiled egg yolk that has been half cooked. These tic tac sized dumplings float in a dashi broth surrounded at the edges with a small amount of fresh grated wasabi root, yuzu powder made from the juice of the fragrant citrus fruit common in Japan (think lemon on steroids), sesame, ginger and seaweed. Reminiscent of both a Japanese udon noodle soup (the udon noodles replaced with the little yolk dumplings) and an intricate Kaisekei presentation this dish takes me back to both Ryonkans in Kyoto and noodle bars in Tokyo. How does it do both simultaneously? It presumably succeeds as our experience is driven by Ferran’s frequent trips to Japan and his obvious fascination with their ingredients.

PUMPKIN MERINGUE BAGUETTE, SUMMER TRUFFLE, RAW ALMONDS & ALMOND CREAM

This course may have been one of the cutest presentations of the night – a little mini baguette sandwich that completely confounded us. Nothing was as it seemed. The bread was actually a super light pumpkin flavoured meringue. The filling consisted of thin slices of nutty truffle and tender, raw almonds (in season). Bite into the sandwich and the bread (pumpkin meringue) quickly dissolves as the truffle slices break into little fragments alongside the slight crunch of the raw almonds. What is going on here? Is this just a cute, playful experience or something more? Initially I am not sure but on further reflection, it represents three strata of terroir: subterranean (underground) – truffle; on the ground (surface) – pumpkin and above ground (hanging from the sky) – almonds. While other ingredients could be combined for similar visual or textural contrast, nothing can come close to the manifestation of terroir and co-habitational flavours that Adria assembles. In Italy, it would be pumpkin ravioli with pine nuts and truffles – it would make perfect sense, luscious and satisfying, it would be comforting, and remind you of the Tuscan countryside, but it would NOT force you into gastomic Freudian Analysis as this dish does. A meal at El Bulli is not designed with pure pleasure in mind, it is designed to stimulate thought and force one to confront stereotypes that we don’t even realize we are creating. This more than anything, seems to possibly drive the reservation selection process at El Bulli. Can you show you are ready and excited to go through this process of analytical deconstructionism. Will you? 18 courses into the meal you are already hyperstimulated – more than you would be over the course of 3-4 meals at other high-end restaurants… and the meal is only half over. This is not just about creativity and molecular gastronomy – others can easily copy that. It is about a deep process and study of innovation, about a philosophy that is underpinned with a deep discovery and understanding of ingredients, new technologies, new techniques and new perspectives.

TOMATO COATED WITH BLACK OLIVE EMULSION, BLACK GARLIC, DEHYDRATED TOMATO LEAVES WITH BASIL POWDER.

Take the ripest, sweetest mini tomato and quickly poach it in boiling water to remove the skin. Quickly dip it in a thick puree of black sundried olives with a little aged balsamic vinegar. It looks like a black golf ball. Pop it in your mouth and the intensity of the black olive coats your tongue as the cherry tomato explodes – liquid, seeds and flesh. Now try it again but this time with what looks and smells like a basil leaf, except that it is dehydrated tomato puree in the shape of a leaf and dusted with basil powder. The basil powder re-hydrates in your mouth and slowly layers in a familiar flavour in an unexpected way. What starts off in your mouth as crispy quickly takes the form of a concentrated tomato jam that adds another layer of tomato flavour. Adria starts with the ingredients for a basic tomato salad: tomatoes, black olives, basil, olive oil, aged balsamic vinegar and sea salt and creates these complex kid friendly balls that make you laugh, savor and inhale.

SOUTH AMERICAN LULO FRUIT, COCOA INFUSION & YOGHURT CREAM

This next course started with a strong dose of showmanship. The waiter places a plate in front of us with what looks like pieces of green goo (yes goo) carpaccio but in reality, an obscure South American Fruit called the lulo. Another waiter then arrives with a large, very frozen bowl of what looks like shavings of cheese but which is actually frozen shavings of foie gras fat. He places a tablespoon of the shavings on top of each piece of fruit and we dive in. The fruit is very acidic, yet sweet, a little like kiwi but the segments are firmer and have a texture similar to oysters. What is going on here? An unknown fruit from another continent with frozen foie gras fat… Sounds disturbing and maybe even disgusting, but it can’t just be a random experiment. As I think about it, I realize that what I am actually eating is a classic combination of foie gras with a sweet acidic element. Think pate de foie gras with a glass of Sauternes reinvented. The cool fat slowly melts in your mouth and is then offset with the texture and flavour of the fruit. It is so strange that we giggle as we eat. Beyond imagination, yet once again rooted in gastronomic history. When we’re done, we’re not even sure what hit us!

And so while it may seem crazy we are only half way through….stay tuned for part 3 in the next week or so.

100k Garages is trying to bridge the gap between small, local fabrication shops and designers with ideas that want to see them turned into reality.  Much like Craigslist’s start, 100k garages is trying to connect people locally using an almost newsletter like approach.  Fabricators can sign up on the website in order to let it be known to designers that they are willing to work with them to try and get their concept created and tweaked as best they can, and designers can post their concept information and fabricators can bid on the rights to manufacture them.  This presents options to a designer who has everything but the manufacturing capabilities on hand to turn their dream product into a reality.  Even those designers who aren’t quite at the stage of having manufacturing drawings in hand can benefit from 100k Garages, as they allow designers to connect and consult with fabrication shops earlier on in the process.  That alone is a supremely valuable tool available to a designer, as the transition from paper to 3D product will be much smoother if the design can be shaped and molded appropriately earlier on in the development cycle, as opposed to after manufacturing drawings and the like have been made.

100k Garages seems to be trying to fill a need created by the increasingly daunting requirements in order to get a product idea turned into a legitimate product by connecting designers with fabricators.  This really is a win-win scenario at it’s most logical.  The designer benefits from fabrication knowledge and ability, and the fabricator benefits from new revenue sources in an economy where any new sources of income are precious.  Such a service could be a nice shot in the arm for the industry, perhaps injecting more local products onto the retail scene in some capacity.  With such great potential to help designers and fabricators alike, it is hard to imagine why something like this hasn’t happened already.

100K Garages - Click to Visit their Website

Since dining at El bulli on July 2nd of this year many people have wondered how I actually got a reservation and have curiously inquired about every last detail of the meal and experience. This is the 1st of a four part series on my adventure dining at El Bulli. It proved to be much more than a classical gastronomic event but rather a journey into the depths of culinary performance art, taste memory, pallet laughter, expectation and the human brain and spectacular service surprise. It was easily one of the greatest multi-sensory experiences I have ever encountered. It was symphonic in its structure and rhythm, while completely personal and emotional. It was both humbling, mind numbing and enduring.

How does it start? I sent an email in october along with 2 million other people. I waited and waited some more and finally got a reservation in December. I waited another six months, flew to Barcelona, rented a car (BMW 1 series – quite fun), drove 3 hours to the town of Roses (near the town of Cadaques where Salvador Dali lived) on the Costa Brava 45 minutes south of the French border, drove an additional 30 minutes into a nature reserve on winding roads all the way to the end where a small restaurant seating approximately 50 people, sits 30 feet from the ocean.

It is here where the staff of over 60 take service design to a whole new level.

COCKTAILS

Most fine meals start with a standard cocktail or a house aperitif. At El bulli, cocktails (yes there are two) start with unique ingredients, the deconstruction of the key components and a strong dose of humor.

THE MOJITO REBORN – SUGAR 3 WAYS

In an honor to the legacy of the Bacardi Family and their roots in the Cuban rum industry the first cocktail starts with fresh sugar cane sticks soaked in rum with little slats inserted with finely julienned mint. The sticks are then sprinkled with lime juice and a little sugar and served in a big pile of shaved ice. The waiter asks you to chew and suck at the same time creating a cold sweet acidic rush of flavours that quickly combine in your mouth to create mini pools of Mojito. The combination of raw sugar cane, rock sugar and fermented sugar/Molasses (Rum) creates a triumvirate of sugar history and a cocktail that is almost more real than the original.

EDIBLE PINE SROUTS, YOHGURT, GIN & PINE ESSENCE

The waiter then arrives with a bowl of baby pine sprouts (shoots) sprinkled with a tiny amount of sugar and rock salt. He asks you to eat the shoot (who knew this could be edible!), which is very soft and tastes exactly as you would expect pine to taste, before sipping the cocktail alongside it: yogurt, pine essence and gin => light on the gin, very refreshing and not too sweet. The pine brings out the aromatic elements in the gin and the yogurt pulls it together. The presentation is incredibly elegant and designed so that the diner self-activates the palate with the pine sprout and then relaxes into the smooth cocktail. Is it designed to coat the stomach and prepare it for the 30+ courses to follow? Who knows, but it certainly felt right.

MELTING PEANUTS, EXPLODING OLIVES & CRISPY RABBIT EARS:

Peanuts: it looks like a peanut, but when you put it in your mouth, this creamy explosion of peanut mousse oozes all over your mouth. The outer form is a thin layer of icing sugar which holds the form with a texture that replicates the look of a real peanut. SOFT & SMOOTH.

Olives: They look like green olives, but pick it up and this powerful green olive liquid explodes in your mouth, with only a micro thin skin holding its shape. When it explodes, there is no sense of structure in the mouth. The liquid is a mix of the olive juice + pureed olive. Very intense and slightly warm. This is the soft ice cream of olives – certainly better than the original! INTENSE & IMPLODING

Rabbit Ears: it look like crispy wonton. Crispy thin on the end with a little pocket of filling on the other. It tastes like crispy pigskin or chicken skin or in that genre. Very light, non-greasy. Leather meets crispy delight. Shatteringly crispy on the end and the pocket part is almost chewy/creamy. A pure textural chewing experience. CRUNCHY & CHEWY

GAZPACHO SPOONS

A small way to enjoy the freshest of summer tomatoes and herbs in a classical Spanish way. A small message to the diner: You are still in Spain! You are still rooted in our terroir. Don’t just think about the gastronomic fireworks but about the thoughtful combination of ingredients. Take note of the industrial design that goes into creating custom plates, implements and tools that are designed for each specific course.

COLLAPSING SESAME HALVA ROUNDS & MEXICAN CEREAL POPPERS

A hyper smooth “sesame paste” Halva like cracker that falls apart into a thin powder the instant it hits your tongue and melts in the mouth –  dissolving into a powerful sesame taste. It was decorated with dots of icing made with what tasted like tamari soy sauce – refined and elegant design. This was a little snack that my kids would have loved; cute, fun to eat, constantly changing states as you consume it.

A different morphing bite, this time with Mexican cereal like crispy quinoa kernels! Served on a piece of paper because it completely shatters when you put it in your mouth. Nutty and at once, earthy, this was like a play on a micro granular granola bar shaped into a tiny square. It got me thinking, why are Kraft, Nestle and the Unilever’s of the world not creating hyper fun crackers and cookies that surprise kids and adults alike with magical changes in consistency and texture. These two bites may have made me smile and laugh more than any other food in memory. Though within an hour this was eclipsed multiple times.

TRANSPARENT VANILLA BEAN CHIPS & UMBOSHI MARINATED STRAWBERRIES

Why would anyone marinate strawberries in the preserved sour/salty vinegared liquid of Japanese umboshi plums? I am still trying to figure it out – likely a play on the classic Italian combination of strawberries and aged balsamic vinegar. Definitely an alarm clock for the palate. Unlike regular strawberries, these are a little softer from the marinating but your palette is surprised by both the salty intensity of the umboshi flavour integrated with the sweeter strawberry and the textured softness that yields and awakens the mouth. These magical strawberries (topped with dried shiso leaves) are eaten and then interspersed with vanilla chips; ultra thin and transparent made from a mass of vanilla seeds (fresh from the bean) mixed with some water, a tad of sugar and gelatin and then dried in a food dehydrator. The pure essence of vanilla takes your palette on a 180 degree turn away from the strawberry. Back and forth we go; strawberry, chip, strawberry, chip. Sort of like a culinary spinning class, as though the trainer is getting you ready for the Tour de France.

BLACK SESAME BRIOCHE & WHITE MISO

Reminiscent simultaneously of both Shanghai style steamed sweet black sesame dumplings and fresh sponge cake – super moist – one hour out of the oven. The cake is super airy with the outer crust removed – not too sweet with a small dollop of salty miso on top.

This course reminds me of when I was a kid and I removed the crust from a piece of cake and ate out the inside. This is pure, plain yummy but also surprising. Cake at this early stage in the meal? It occurs to me later that this is the dessert to the multi course series of snacks that we have just consumed. An end to the first chapter of the meal.

As I finish this course it hits me: So far, most of the snack courses have combined only 2-3 ingredients. This is not about fusion confusion or a kitchen sink approach to creating culinary fireworks. It is about restraint, control, respect, precision and pure clean flavours. This is counter intuitive to many gastro temples where many elements are combined to stimulate the mind (i.e. ratatouille deconstructed with 15 different vegetables cooked separately and composed on the plate in a neat row)

Curious to see where the rest of the meal will go…TO BE CONTINUED

From that time, Oakley has been continuing to create mostly stunning new products that have evolved with the times.  They are a company that is not willing to rest on past successes and is always trying to innovate and create new products that push the limits, whether it be by employing a completely unique design, or pushing technological limits, such as the (at the time) revolutionary use of sonic welding (or even cramming an MP3 player into sunglasses).  However, Oakley has always managed to not only create impressive designs, but as well, has always been very adept at selling themselves and their products in a manner that resonated with their target demographics.  When you visit their website, it immediately gives off a very ‘cool’ vibe to it.  The manner in which the products are described almost always borders on hyperbole, it does so in a way that still leaves the consumer confident in the product, almost as if the boasting and exaggeration were justified.

That is why, when I noticed one of their new additions, the Oakley Jawbone, I was surprised that I was managed to be shocked by one of their designs still.  While a relatively niche product (it is designed for bike racing enthusiasts), the product could garner attention based on it’s ‘jawbone’ mechanism alone.  For years, Oakley has had products that can have interchangeable lenses, and generally they work well enough, but switching them in and out is not always the easiest task (I’ve owned a pair and just prefer to keep one set of lenses in, to prevent scratching, breaking, etc.).  What the Oakley Jawbone looks to do is make that task simple, and also turned it into the main feature of the design.

By doing so, they have eliminated the problems with ease of switching lenses in and out, as well as creating a major marketing feature.  Also of note is the frame is designed so that the lenses are not held in place by rigid plastic, but rather, “they virtually float around the orbital space, isolated from compressive stresses for maximum optical clarity, comfort and fit.”

The rubber inserts around the inside of the channel for the lens allows the lens to remain free from the stresses that would normally be transferred to it from the rigid frame.  It is everything from big innovations like the hinging jaw mechanism, to the little touches, such as the floating lens technology, that keep Oakley at the top of the game since their launch.  Not all their products are hits, and not all of their products are as sleek as the Jawbone (or there exceptional looking PitBoss), but more often than not, they manage to create a success.  They have evolved and transformed with the styles of the years, and have stood the test of time, building a fairly loyal consumer base by reaching out and supporting events and sports that have supported them over the years.  I’ve been wearing them since I have been old enough to afford them (and they are fairly expensive, but in this case, I feel you get what you pay for) and I would not even consider going to another brand now.

Click Here for a Flash Oakley Jawbone Video

Qlocktwo Colorways

The Qlocktwo has a built in sensor to auto-adjust the intensity of the light behind the illuminated letters so the consumer is never left having a problem reading the device.  Furthermore, if the user prefers the light to be at a constant level of brightness at all times rather than adjusting with the light conditions of the room, there is a manual adjustment that can be accessed behind the panel.  The design itself is so simple and unobtrusive, yet so clever in that simplicity, that you can feel that it will be a success.

As a designer, I feel it is important to analyze such designs when they come along to learn from the successes of others.  For as much as designers criticize designs and point out every little flaw, it is just as important, if not more so, to recognize why a product has succeeded.  In the case of the Qlocktwo, one immediately notices how clean the design is.  In an age where flat, clean, minimal designs are very much the trend, the Qlocktwo is able to achieve that look with a polished acrylic glass front.  Secondly, it has taken a specific task, that is, telling time, and has done it very well.  It has done away with the hassle of users having to fiddle and set the time on the device due to some bits of modern technology, and made it very simple to display a second timer as well, should one want to see it.  In a time where everyone is trying to do as many tasks as possible with one device (often with less than stellar amounts of success for the majority of the tasks), it can be a shrewd business tactic to take such a narrow focus.  Thirdly, it takes the traditional convention of telling time with numbers, and turns it on it’s ear.  The Qlocktwo’s clever innovation is taking the number based ‘time’ and telling it with words instead.  It is certainly not a quantum leap in terms of its revolutionary vision, however, it is enough (coupled with the previously outlined reasons) to make it stand out among a sea of competitors.

Qlocktwo Youtube Video

Finally, I like to look at what other applications such a device could have in order to fully explore it’s potential.  Could such a device be used to signal a telephone ringing for someone who is hearing impaired?  Could it also alert someone that there is a visitor at their front door?  Modifications could be made to the Qlocktwo to draw more attention to itself were someone to ring a doorbell and it were alerting the user to the visitor, such as different colored LED lights of a more intense variety, or with a blinking pattern.  The Qlocktwo’s simple beauty is that it affords itself the potential to be versatile because users are willing to accept the product in any area of their home.