Creativity Food and Science - Ferran Adria

He's been called the Salvador Dali of the kitchen and graced the covers of The New York Times Magazine, Rolling Stone Magazine and Time. He was brought in by Harvard's School of Engineering and Applied Sciences yet considers himself an artist. Read this case study on his creative process published by the ESADE School of Business:

http://www.elbulli.com/esade/Caso_Ferran_Adria_and_elBulli-ESADE_en.pdf