The Diners Journal has the first of probably several Q&A sessions with reader-submitted questions and Ferran Adria-submitted answers. Quick takes: He's not just pushing his own culinary itinerary, people actually have to enjoy it; not knowing what goes on in the kitchen at El Bulli (his restaurant in Spain) "is part of the magic" for diners; his cooking is akin to the vanguard artistic movement in the early 20th century; he's quite pleased that everyone is using foams, peral, etc. now; his favorite food is the simple Spanish potato omelette. [Diner's Journal]
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