Director Geron Wetzel’s documentary, “EL BULLI: COOKING IN PROGRESS,” opens with Chef Ferran Adria tasting a fluorescent lollipop made of a Japanese fluorescent fish made from a pastry chef in the U.S, in which the inside of Adria’s month glows brighter. The film transitions to El Bulli’s staff in the process of closing the restaurant for a length of time. The silverware is meticulously wrapped as uncommon and high tech food devices, such as a vacuum machine, are packed on to a truck. The machines’ destination is a taller, or a kitchen studio. From there, viewers have the opportunity to observe the creative process behind the innovative dishes of El Bulli. Read more