I was lucky enough to meet Guillermo thanks to the 1st call for elBulli1846,whose main focus was to analyze and  understand the Sapiens methodology that we had developed at elBullifoundation in recent years, with the aim of improving it and reflecting on how it must be made available to the world through friendly communication and as accessible as possible.

Guillermo became a key player in shaping elBulli1846, an exhibition lab where, in addition to carrying out the various calls for study, reflection and research, we honor the legacy of elBullirestaurante with the aim of sharing it and explain why, in this place, the paradigm of world gastronomic restoration was changed. In addition, the exhibition allows reflection on connected knowledge, management, innovation and education.

In this context, for months, we worked together on the exhibition project and I managed to learn how to approach it. It was a fantastic help that Guillermo sees a museum as more than just objects or installations, he sees it as a space to tell stories.

In this exceptional book that you have in your hands, Guillermo shares all his wisdom and experience allowing us to understand the complexity behind the conceptualization of a museum. He anticipates a very important future for the museographic language, not only in the world of museums but beyond it, as it is present in all kinds of communication objectives from all areas of human activity.

I am happy to see how Sapiens has leff its mark on his work, proposing a synthesized, connected and objective analysis, with the intention not of establishing dogmas, but of opening paths, posing challenges and serving as inspiration for a new reflection in a professional filed with immense possibilities. It is exciting to feel his strong conviction that museums are called to play a fundamental role in contemporary education and that there is a long way to go, researching, developing and innovating in this universe of cultural and emotional expression and communication.

Ferran Adrià, elBullifoundation president.

Ferran Adrià revolutionized the world of gastronomy and brought it into a new era. The American magazine Time included Adrià in the list of the 10 most innovative people in the world in 2004. Until 2011, Adrià was chef and co-owner of the Spanish restaurant El Bulli (Cala Montjoi, Gerona —now closed—), which received throughout its existence the highest gastronomic distinctions such as being named over four consecutive years the Best Restaurant in the World in The World’s 50 Best Restaurants —a ranking made by the British magazine Restaurant—; something that no other establishment has achieved so far. He currently chairs elBullifoundation, a private foundation that aims to promote innovation, knowledge and creativity in all kinds of disciplines, safeguardingthe legacy of elBullirestaurante too.

Next: Why have I written this manual.

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