The ISI whippers together with the spur of the creativity of Ferran Adria and its team at the recently closed El Bulli, the espumas revolution emerged. This technique, like anything in life, has its followers and detractors, but it is unanimously recognized that it meant a turning point in gastronomy and in the subsequent development of future techniques and appliances.
Unfortunately, throughout the history of mankind, public recognition usually arrives when the people and cultures protagonist have declined or disappeared. Fortunately, this is not the case of the Spanish cuisine of our time. We are very fortunate and privileged to have gotten our cuisine to be admired and respected in every corner of the world, and this has been possible thanks to serious, honest, passionate and professional work of many people, not just chefs.
“Above and beyond its practical advantages, the vacuum can respond to a goal far closer to the culinary art as such: the search for maximum quality, expressed in extremely well adjusted cooking points adapted to each product”.
"ICC over the past 10 years have helped to place the Spanish vanguard cuisine in the world. Sophistication, naturalness, precision and always look forward to excellent products. Thanks for helping us and get with your effort and determination that the avant-garde cuisine is not a dream but a reality".
“Sometimes the culinary technology brings us closer to nature (extracting juices from hiberas, new germinated seeds ...), thanks to ICC that gives us the possibility and helps us to extract the maximum flavours of the best products. ICC is a guide on the evolution of cuisine, an explorer of new culinary techniques”.
“In a cuisine where creativity, evolution, technique, analysis, the product, taste and personality make up a whole, ICC brings them out in Quique Dacosta. The use of your tools allows us to express ourselves in order to give pleasure”.
“More and more technology is playing an important role in helping us moving gastronomy forward. To that end nobody is doing more to bring the technology into our kitchens than ICC. We have many of their products in our kitchen and both look forward to what the future holds. Many thanks ICC!”
"If we had to describe the excellence of avant-garde Spanish cuisine in just two concepts, we would choose quality and innovation. Two ideas that, in turn, explain clearly and simply why our cuisine has established itself as an international benchmark over the last fifteen years."
“ICC makes our daily routine easier. They provide all kinds of new technologies as they emerge so we are always up to date, with all the advantages these equipments offer, always adapting to new lifestyles. Without ICC’s planning and programs it’d be unthinkable to conduct a controlled management.”
"Gastronomy is an expression of the culture of a place and as such, is part of its heritage. It is an expression that comes from the ancient, tradition, and draws on those small but significant discoveries and civilization that each generation adds. It is significant, then, to talk about food. It is a foundation. It is knowledge. It is wisdom. It's origin. Where we come from, our roots".
"15 springs went by since Marc Calabuig went to cala Montjoi, with a Whip in hand, to tell Ferran Adrià about this tool to whip cream which he bought in France and allowed him to experiment with foams, his father and he distributed it in Spain. He left elBulli with a collaborator to launch the Whip with. Life creates the chain of coincidences".
The other day a blogger asked me, during an interview: "What has surprised you lately of avant-garde cuisine?" The first response that came to mind, the answer "Rorschach": "nothing". Then, after a moment´s reflection, it came to my mind: Joan, Quique, Andoni ...
Maria Calabuig has asked me to write about what has happened in the world of gastronomy during the last fifteen years. Almost nothing. She says that it’s the same time ICC has been active. So I obey – the ones who know her, know there’s no way out- and I sit at the keyboard in that silly hour in which the weekend fades away and nostalgia slips in.
The revolution that Spanish cuisine has experienced in the last fifteen years has been so spectacular that it will probably be a while before we live a similar situation. Our cuisine has become a world leader, techniques have evolved exponentially and the proliferation of chefs has overwhelmed us. Today we enjoy a gastronomic spectacle that is noteworthy in the history of gastronomy.
“Spain has lived through a whole culinary revolution in the last ten years. This phenomenon has already spread all over
the world and there are many chefs in different countries whose eyes are turned to the creative whirlwind blowing
from our land”.
“Creative passion. From the legendary ISI siphon to the latest Fever-Tree Tonic Water, a small British brand that is revolutionising bars and kitchens with a strange but pleasant twist that gives back to us, from modern times, the most natural and exquisite of the old soft drink created in India in the 19th century. Gin tonics of the future will never be the same again”.
“We are not thinking about the decade that is about to end, but in the next 2008-2018. What devices, contraptions and
mechanisms will help to create the gastronomic thinking of the future? ICC has taken on the challenge of answering this question. And as for us, we must study their answer”.
Products developed in collaboration with chefs such as Joan Roca, Torres brothers, Javier Andrés, Ángel León and prestigious entities of the UPV in Valencia, among others.
Products for the preparation of hot or cold foams, sauces, biscuits or cocktails. Precision Tools, Accessories and Consumables. .
Products for the preparation of grilled, smoked and barbecued dishes together with the "showcooking low 0" complements necessary for the good use of liquid nitrogen in the kitchen.
How to use ISI siphons and learn the versatility of foams in the gastronomy. Obulato sheets for the preparation of crisps, caramels or liquid ravioli; among other utilities.
