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Fast Good is Good Food--Fast
Chef Ferran Adri�, considered by Time magazine to be one of the top innovators in the culinary arena, now offers his latest taste sensation—Fast Good, a collaborative effort with the NH Hoteles group. It’s a new and quirky culinary venture into highbrow fast food.
Embracing the philosophy that it’s possible to “offer a quality fast food service in order to satisfy the demands of the modern client who has little time to eat but who isn’t willing to compromise his or her health or the quality of the food,” Fast Good serves up traditional types of fast food with gourmet flair in a hi-tech setting of Warhol-pink and apple green.
Fast Food Can be Healthy
True to chef Adri�’s personal culinary philosophy to prepare healthy food, only the finest and freshest ingredients will do. Vegetables and fruits for Fast Good salads come from the finest orchards and farms. Hamburgers are prepared with hormone-free veal.
Unprocessed French fries are ‘done’ in olive oil and lightly salted, bread is baked fresh, and then there are the desserts, from fresh fruit and yogurt to the gourmet masterpiece toffee white chocolate cake. Finish any meal with chef Adri�’s cold coffee espuma, which is not liquid and not quite solid, but a mousse-like caffeine foam cloud somewhere in between.
Fast Good is Coming Fast
FastGood currently has several locations in Madrid with more to come, one in Santiago, Chile and openings pending in Barcelona, Valencia, and the Canary Islands. Can a Fast Good in the U.S. be far behind?
The Stuff of Culinary Dreams
Chef Adri�’s entr�e to the culinary world as a 22-year old head chef at El Bulli, an exclusive restaurant on Spain’s Costa Brava, owes much to serendipity. His climb to the top of the culinary ladder has to be the stuff a chef’s dreams are made of.
If becoming a chef is your dream, attending culinary school to augment and nurture your talent can help you make your own luck and propel you into a top culinary position. Look down the road—can you see yourself as one of Time magazine’s top innovators in the culinary arts? Make it happen!
Sources
About the Author
Judi Sandall is a technical writer and a regular Chef School Review columnist. She is a graduate of the State University of New York, with a BA in English Literature.
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