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Published on Aug 9, 2017
What does it take to become the very best in the world in your chosen field? How does it feel when you reach the top? And when you’ve achieved greatness, how do you maintain it?
In our new Best and Beyond series, presented by Miele, we asked these questions to five of the finest chefs on the planet, all of whom own restaurants that have been named No.1 in The World’s 50 Best Restaurants over the list's history – Ferran Adrià, chef-owner of the first ever No.1 in the list, El Bulli, Daniel Humm of Eleven Madison Park (No.1 in 2017), Massimo Bottura of Osteria Francescana (No.1 in 2016), Joan Roca of El Celler de Can Roca (No.1 in 2013 and 2015) and René Redzepi of Noma (No.1 in 2010, 2011, 2012 and 2014).
On the occasion of The World’s 50 Best Restaurants’s 15th Anniversary in Barcelona, we gathered these global super chefs in one room and asked them about what they’ve learned over the course of their careers, how they continually strive for greatness and what nuggets of knowledge they’d like to pass on to future generations. From René Redzepi never truly believing that Noma was the best restaurant in the world to Ferran Adrià admitting he thinks he knows nothing, their answers were sometimes surprising, often entertaining and always inspiring.
Over the next three months, we will be taking you through the motivations and learnings of all seven chefs of the restaurants voted No.1 in The World’s 50 Best Restaurants’s history, with five special videos released every couple of weeks.
Watch the trailer for Best and Beyond, presented by Miele, and stay tuned for videos starring Ferran, René, Massimo, Daniel and Joan.
If you can't wait for the Best and Beyond videos, don't worry – you can watch the full playlist of speeches from #50BestTalks in Barcelona, featuring Daniel Humm and Will Guidara, Joan Roca, Massimo Bottura, René Redzepi and Ferran Adrià: https://www.youtube.com/watch?v=kjdzv...