Predictably, staff meals at El Bulli aren't full of freeze-dried caviar and spherical rosemary. They are, however, meticulously planned—every single staff meal for the six-month 2009 season has already been planned, right down to the side dishes—and Ferran Adria proclaims that "El Bulli feeds its people like no other restaurant." There's even a chef solely devoted to staff meals; he/she looks at the sous vide machines and other toys with envy. [Gourmet]
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