• Discover how were created the objects and utensils for food preparation and presentation of elBulli.
• Prologue and introduction by Ferran Adrià.

Ferran Adrià and his team at elBulli were the first in the haute cuisine circle to employ an industrial designer on a prolonged basis as part of their creative team. They did not try to define
precisely the field of action of this interdisciplinary work. The way of working was adapted on a day-to-day basis as gastronomic concepts emerged. The main activities carried out by the
team started in 2002 on a steady basis, and it mainly consisted in the search, creation and/or development of objects and utensils for food preparation and presentation. Luki Huber spent eight years at elBulli working hand by hand with Ferran and he was in charge of
inventing new “artifacts” either to prepare, cook, serve or perform his unique culinary techniques. Luki kept all his drawings, sketches and beautiful pictures of this collaboration and we are putting together this amazing notebook, with all the explanations of the purpose and stories behind every object. The book will be prologued and introduced by Ferran Adrià.

Luki Huber
Swiss-born Luki Huber was trained at the Lucerne School of Art and Design and at the Escola Massana in Barcelona. He has been living in Spain since 1994, and has collaborated on a regular basis with innovative firms as Lekué, Xocoa and elBulli, working from the product design studio he created in 1999. For three years he collaborated exclusively with the creative department at elBulli, experimenting
with the rigors of gourmet cuisine and the innovations of industrial design. The results of these experiments have been exhibited in the Centre Pompidou of Paris, in the “D.Day, le design d’aujourd’hui”.
Luki has also been professor of product design at the Eina School of Design of Barcelona. He is also the author of Manual Thinking.