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Best stand mixer cooks illustrated


The Best Stand Mixers for Your Kitchen

Whether you are whipping up meringue, mixing chocolate chip cookie dough or kneading bread, using a stand mixer will help to lighten the load. From simple whisking to more complicated prepping of lengthy recipes, the machine lets you work largely hands-free. And that really counts when you’re making something like a batch of 7-minute icing.

Purchasing a stand mixer is an investment of time and money, so you want to know what to look for. What do you need besides the three standard attachments—the whisk, the paddle and the dough hook? When we asked experts, they pointed out other must-haves. “I need it to be intuitive and easy to use,” says pastry chef Paola Valez. Power and capacity are the key qualities recipe developer Andrew Janjigian requires. Looks count too, since stand mixers are bulky and often remain out on the countertop, the pros pointed out. 

You’ll also want to consider the range of uses beyond whisk, mix and knead. You can turn some models into blenders, food processors, citrus juicers—even grain mills.

 I’ve been a food editor and recipe tester for 20 years and to help you land on the right mixer for your home, I  consulted food experts and put seven machines through a battery of prep tests and we found three stand mixers stood out. 

Best overall stand mixer

Buy Side Top Pick

KitchenAid
Artisan Series 5-Quart Tilt-Head Stand Mixer

$350 at Amazon

$460 Save $110

$350 at Kitchen Aid

$450 Save $100

Equally adept at making cookies, meringue and cakes, the Artisan comes in a wide range of colors and provides impressive flexibility with many optional attachments.

Pros

Cons 

Like Kleenex is to tissues, KitchenAid is to stand mixers. There’s a reason the machine is a staple in test kitchens, on food TV shows and in many chefs’ homes (Julia Child had a cobalt blue one in her kitchen, now on display at the Smithsonian in Washington, D.C.). Of our experts, 3 of 4 said they own at least one KitchenAid. Velez calls her KitchenAid stand mixers “my babies.” (She has had one of them for 11 years). Vallery Lomas, author of “Life Is What You Bake It,” also uses this machine, and when I asked what her dream stand mixer would be, she said, “I own it. ”  

Egg whites test: The KitchenAid Artisan was the clear winner when it came to beating egg whites.  One egg white came to peak in about 20 seconds, far outshining the other brands. It took only about 30 seconds for five egg whites to come to peak, another win for the Artisan. 

Cookie test: Here, too, the KitchenAid performed exceptionally well. When creaming the sugar and butter, it took only about 2 minutes to yield a light and fluffy mixture. Adding the dry ingredients went equally well; the machine quickly and evenly blended them. It was the same with the mix-ins. It took just a few seconds to evenly incorporate them, with each step requiring minimal scraping down of the sides and bottom of the bowl.

Bread test: When the dough was slightly wet and I was still adding flour, the dough inched up and rolled up over the top of the dough hook. Once all the flour was added, though, it stayed under the top of the hook. The dough often rose above the edge of the bowl, but it never fell out.  While kneading, the machine wobbled a little. It took longer to complete the kneading than other mixers did. This is a reason recipe developer Andrew Janjigian, who bakes bread a few times a week, no longer uses a KitchenAid. While you’re not supposed to mix above speed 2 with bread doughs, he points out, the Artisan requires higher speed mixing to make most bread recipes. 

One of the many reasons the Artisan is so popular is you can choose from about 30 colors, making it easy to coordinate it with your kitchen décor. It also provides the most flexibility, with more than 20 optional attachments, from a food processor to an ice cream maker. If you like to throw your dishes in the dishwasher, be sure to buy attachments that are coated with white or silver polyester or made from stainless steel—not burnished metal. 

Included parts:  5-quart stainless steel bowl, 1 coated flat beater, 1 coated dough hook, one 6-wire whip, 1 pouring shield

Optional attachments: Over 20

Why choose this mixer? If you are a big cookie and cake maker but only an occasional bread baker, this is a fantastic choice. It whisks eggs and cream in a snap, and mixes cookie and cake batter exceptionally well. There are many color choices and attachments available.  

Best stand mixer for baking bread

Ankarsrum
Original Mixer

$750 at Amazon

$1000 Save $250

$750 at Walmart

An investment machine that can do everything, including knead bread, with ease.

Pros

Cons 

The Ankarsrum, also known as the Ank, is the mixer that Janjigian turned to after his KitchenAid didn’t pass muster for his frequent bread baking. Having tested this Swedish-made machine myself, I understand the appeal: The Ank excelled at every task—particularly kneading.

If you are willing to spend more and embrace a small learning curve, this machine is a dream. Unlike most “planetary” mixers, where the bowl stays in place while the engine moves the attachments from above, the engine is in the base of the Ank and it moves the bowl while the attachments stay in place above. Having the engine on the base keeps the machine grounded, making for a more stable operation.

The Ank comes with two bowls. The large 8-quart bowl is for mixing bread dough and large batches of cookies and cakes. The smaller 3.5 liter bowl has a cylinder down the middle and resembles a tube pan; it’s perfect for beating egg whites and cream, as well as making standard-size batches of cookies. This unique setup ensures smooth mixing and prevents ingredients from getting stuck on the bottom center of the bowl. The Ank comes with a lid that fits both of the bowls for easy storage or to cover the bowl when proofing dough. It also has a built-in timer, so you can step away and let the bread knead without worrying about overdoing it.

Egg white test: When I used the smaller bowl with the double whisk attachment, one egg white took about 1 minute, the second fastest in our tests. The five egg whites took just 45 seconds, which was also second-best of the ones tested.

Cookie test: The small bowl of the Ank, perfect for small to standard-size batches of cookie dough, doesn’t have the familiar paddle attachment but rather a double “cookie beater” attachment. It quickly creamed the butter and sugar, easily mixed in the dry ingredients and took just a few seconds to incorporate the mix-ins. When seasonal baking comes along, use the large bowl with the unique cylindrical attachment called a “dough roller” for whipping up big batches for holiday gifting.

Bread test: The Ank is excellent at mixing bread. It has a dough hook as well as the roller for kneading dough. I love the bowl scraper that can be easily placed to run inside of the bowl as it spins, preventing the need to scrape down the sides and bottom of the bowl. If ingredients are accumulating in the center of the bowl, the arm holding the attachments from above can be manually pushed into the center for a few seconds to incorporate them, and when released, it returns to the standard position.

This is the only mixer I tested with attachments that are sold separately, but I wanted to give them a test run because of the unusual set-up: You put the attachment on, then turn the whole machine on its side. I tested the slicer and the fine and coarse grater, and once I got used to the new method, it was easy to use. I liked that you could easily change out the individual discs without removing the whole gadget from the machine.

Included parts:  8-quart bowl, 3. 5-quart bowl, dough hook, roller, cookie beaters, double whisk, scraper, spatula, dust cover, DVD.

Optional attachments: 14 optional attachments, including the more unusual grain mill, citrus juicer and blender.

Why choose this mixer? If you are a frequent bread baker and can make the investment, this is worth choosing over the KitchenAid. It does everything you’d need with outstanding results. With the two bowls, you can easily make large or small batches. The extensive attachments expand its potential.

Best bang for the buck

Cuisinart
Cuisinart Precision Master 5-Quart Stand Mixer

$200 at Bed Bath & Beyond

$250 Save $50

$250 at Best Buy

This powerful machine will look sleek on your countertop. It has everything a baker needs for a great price.

Pros

Cons 

For bakers who make average-size to slightly larger batches of cookies and cakes, as well as up to two loaves of bread at a time, this machine delivers. The sturdy 5.5-quart bowl is just a little bit larger than the KitchenAid’s 5-quart bowl but I found that made a difference with bread dough. It’s countertop-worthy, too, and available in 11 stylish colors.

Egg whites test: When I tried to beat one egg white, it barely got frothy, even at 5 minutes. But this machine did a fine job beating five egg whites, taking slightly longer than usual at about 2 minutes.  When the Cuisinart is working hard, the top vibrates slightly, but the base stays in place and doesn’t dance across the countertop.

Cookies test: When creaming the sugar and butter, I had to scrape down the bowl fairly often to ensure incorporation. The machine worked in the dry ingredients well, but it required occasional scraping of the sides and bottom of the bowl. Cuisinart worked relatively quickly to evenly distribute the cookie mix-ins.

Bread test: The Cuisinart aced the bread recipe. The powerful engine got a little warm, but easily did the job. The bowl was big enough to handle the entire recipe and it didn’t overflow or creep up the dough hook.

Included parts:  5.5-quart mixing bowl, wire whisk, paddle, dough hook, splash guard, pour spout

Optional attachments: Five attachments: meat grinder, spiralizer, pasta extruder, pasta cutter and frozen dessert maker.

Why choose this mixer? If you aren’t ready to make a big investment in a mixer, this is an excellent choice. The motor is strong, it’s a good-looking machine and it will take care of general baking needs with just a little extra hands-on time.

Others you should know about

How we picked

Trust us

In addition to being a home cook, I’ve spent 20 years working as a food editor, story creator, recipe developer and recipe tester at a variety of publications, including the Los Angeles Times, “Bon Appetit,” the New York Times, “Rachael Ray Every Day” and “Food and Wine. ” I’ve also worked in five test kitchens where I’ve used almost every kitchen tool imaginable—including stand mixers. 

As research for this article, I talked to three experts: cookbook author and baker Vallery Lomas; pastry chef Paola Velez; recipe developer and tester Andrew Janjigian; and cookbook author and food stylist Jesse Szewczyk.

We tested

I tried seven machines, putting the standard attachments—the whisk, the paddle and the dough hook—to work. To properly compare them, I considered how well the machines performed the same tasks.

To test the whisk: We beat one egg white on high speed to assess its ability to handle small batches. We then beat five egg whites on high speed to test how quickly the machine handles larger batches. 

To test the paddle: We made a batch of cookie dough, checking the machine’s ability to cream butter and sugar on high speed, incorporate dry ingredients and evenly and quickly incorporate mix-ins.  

To test the dough hook: We made a batch of hearty whole wheat bread that yielded two standard loaves. 

While testing each stand mixer with the attachments, we took into account noise, stability and ease of use. We also considered the extra perks and disadvantages of each one, such as size, looks and which optional attachments it offers.

Our experts

Andrew Janjigian is a Cambridge, Mass.-based recipe developer and baking instructor. He is also a writer for “Cook’s Illustrated” magazine, Serious Eats, King Arthur Baking Company and his own newsletter, “Wordloaf.” He worked for 11 years as a test cook and senior editor at “Cook’s Illustrated” magazine and “America’s Test Kitchen,” where he developed more than a hundred recipes.

Vallery Lomas was the season three winner of “The Great American Baking Show.” Her debut cookbook, “Life is What You Bake It,” was named a year’s best cookbook by the Boston Globe, the Washington Post and foodnetwork. com. She lives in New York City.

Jesse Szewczyk is a cookbook author and food stylist based in New York. His work has been featured in the New York Times, Food Network, Food52, “Bon Appétit,” the Washington Post and other outlets. In 2021, he was named a Forbes 30 Under 30: Food & Drink and is the author of “Cookies: The New Classics,” which was named one of the best cookbooks of 2021 by the New York Times.

Paola Velez is an award-winning chef, social justice advocate and editorial producer with nearly two decades of experience as a culinary expert. In 2021, the Washington, D.C.-based pastry chef was named one of “Food & Wine” magazine’s Best New Chefs. In 2020, she was a Finalist for the James Beard Foundation Rising Star Award and earned Pastry Chef of the Year awards from both “Esquire” magazine and the Restaurant Association of Metropolitan Washington. 

The advice, recommendations or rankings expressed in this article are those of the Buy Side from WSJ editorial team, and have not been reviewed or endorsed by our commercial partners.

The Best Stand Mixer Brands of 2022, According to Pro Bakers

Bakers, do you have the best stand mixer on your counter? Check out what our pros had to say about the most popular mixer models on the market.

Every editorial product is independently selected, though we may be compensated or receive an affiliate commission if you buy something through our links. Ratings and prices are accurate and items are in stock as of time of publication.

TMB Studio

Searching for the Best Stand Mixer

Whether you’re a cookie baker, bread enthusiast or cake fanatic, there’s no doubt that a stand mixer is an invaluable tool. With the best stand mixer on your countertop, stirring up batters and doughs—not to mention frostings and meringues—is a cinch.

Now, we know that KitchenAid is many bakers’ go-to model, but our Test Kitchen pros wanted to see if this option really is the very best stand mixer. To find out, our team put nine stand mixers to the test in our Taste of Home kitchens.

How We Tested Stand Mixers

So what does it mean to test at Taste of Home? It means that our squad of expert bakers, led by Sarah Tramonte for this test, put each stand mixer through its paces; trying all the speeds, using every attachment and putting these countertop appliances to good use by stirring up recipes submitted by our readers (submit your best recipes!).

Our testing squad took careful notes of how each model performed in the following categories:

This was a serious product test! Check out which brands were our testers’ favorites, the ones we call Test Kitchen-Preferred.

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Stand Mixer with the Best Features

Breville the Bakery Chef Stand Mixer

Home bakers, it’s time to expand your collection of Breville appliances. The brand, which makes one of our Test Kitchen’s favorite hand mixers, also makes one of the best stand mixers we’ve tried: the Breville the Bakery Chef Stand Mixer.

Much like its hand mixer, this Breville stand mixer has an array of useful features that we never knew we needed but now don’t know how we lived without. An “immediate standout,” according to Sarah is the light that illuminates the bowl. This allows you to get a good look at the texture of your buttercream as it grows smoother and smoother.

Another worthwhile feature is the timer. Set the dial and the mixer will beat your ingredients for the allotted time. This is ideal for creaming butter and sugar, which can be a lengthy process—up to seven minutes! It also helps prevent over-whipping ingredients. With a set endpoint, you can walk away from your bowl of cream and not have to worry about it churning into butter.

On top of all these extras, this mixer does all that you’d expect of a great stand mixer. The controls are intuitive and our team easily stirred up all kinds of recipes from chocolate cakes to chocolate chip cookies to chocolate babka.

As you shop, be sure to check out more Breville items; you’ll find that this brand makes one of the best coffee makers and best ice cream machines, according to our Test Kitchen.

Features

Pros

Cons

Price: $400

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Most Versatile Stand Mixer

KitchenAid Artisan Stand Mixer

With so many KitchenAid attachments and accessories available, it’s easy to see why the KitchenAid Artisan is the most versatile stand mixer on the market.

Before we get into all the extras, let’s talk about how well this mixer performs right out of the box. KitchenAid’s flagship stand mixer is so easy to use. Fit the bowl and the attachment of your choice into place and get ready to mix up batch after batch of easy drop cookies. And you don’t need to stop there: Attach the whisk and this mixer turns egg whites into meringue in a flash.

One of the best uses for this stand mixer, though, is for kneading bread dough. With the included dough hook attachment, you can knead dough right in the mixer in less than half the time it would take you to knead by hand.

Once you see what a joy it is to use this machine with the included fittings, it’s easy to see why many home cooks and bakers invest in KitchenAid’s many attachments. Extras like the vegetable peeler make quick work of spiralizing veggies and peeling apples. You can also use the power of the mixer’s motor with the pasta maker attachment for faster pasta right at home

The only critique our pros have of this mixer is that you may have to adjust the height of the mixer’s tilt head when whisking a single egg white or a very small amount of ingredients. Fortunately, this is an easy tweak; here’s how to adjust your KitchenAid mixer. (P.S. We recommend this Blossom KitchenAid Stand Mixer, too.)

Features

Pros

Cons

Price: $450

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Best Heavy-Duty Stand Mixer

Wolf Gourmet High-Performance Stand Mixer

If your kitchen runs more like a corner bakery, our team recommends the Wolf Gourmet High-Performance Stand Mixer. This is a seriously heavy-duty machine that can tackle recipe after recipe with ease. In the words of Sarah, “This is great for someone who bakes constantly and needs something that will definitely stand up to anything.”

To start, there’s no beating the capacity of this Wolf stand mixer. It’s fitted with a giant seven-quart bowl—plenty big for stirring up large loaves of bread (these yeasted coffee cakes come to mind).

And when it comes to these large batches—be it cupcakes, cookies or buns—this stand mixer blends with ease. The powerful 500-watt motor “handles chunky cookie dough and kneading bread dough with complete ease,” according to Sarah.

A feature our team really loves is how the mixer starts slowly. No matter the setting, the mixer will churn a few times at a slow speed before ramping up. This helps prevent ingredients from splattering all over or puffing up in your face (we’ve all fallen victim to a flour-y mess with our mixers). While it may seem like a minor feature, it’s one that serious bakers will appreciate.

The only drawback to this machine is the price tag. However, you can take comfort in knowing that this mixer is designed to be put to the test. It’s as close to a commercial stand mixer as you can find without visiting a restaurant supply store.

Features

Pros

Cons

Price: $1,000

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Best Stand Mixer for Beginner Bakers

Beautiful Tilt-Head Stand Mixer

While expert home bakers may not mind splurging on a top-of-the-line mixer, we know that those appliances aren’t for everyone. If you ask us, you can get a great stand mixer for about $130: the Beautiful Tilt-Head Stand Mixer.

Despite being a lightweight machine, this Beautiful stand mixer is ready for any task you throw its way. This mixer whipped cream and created airy egg whites with ease and remarkable speed. Cookie dough was also no problem for this mixer, though Sarah recommends scraping down the sides of the bowl a bit more frequently with this model.

Because this stand mixer is light, make sure that it’s suctioned firmly to your work surface before tackling serious tasks like kneading bread dough or stirring up a stiffer cookie dough (something like gingerbread or monster cookies with lots of mix-ins).

Sarah sums up the Test Kitchen’s experience with this mixer like this, “It’s great for a beginner baker or college student. It’s affordable and gets the job done.”

This Walmart-exclusive brand consistently performs well in our tests; Beautiful makes one of the best air fryers, best blenders and best electric griddles. Here’s a complete list of what we think are the best Beautiful by Drew Barrymore kitchen items.

Features

Pros

Cons

Price: $129

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Taste of Home

Check Out More Test Kitchen-Preferred Products

Stand mixers are just the tip of the testing iceberg! Our Test Kitchen is constantly testing kitchen gadgets, cleaning gear and delicious food, looking for brands that deserve the right to be called Test-Kitchen Preferred.

If you’re looking to outfit your kitchen with a few new items, be sure to check out these tests:

Want more fun product picks and money-saving deals from our shopping experts and Test Kitchen? Sign up for the Stuff We Love newsletter.

Originally Published: October 07, 2022

Lisa Kaminski

Lisa is an editor at Taste of Home where she gets to embrace her passion for baking. She pours this love of all things sweet (and sometimes savory) into Bakeable, Taste of Home's baking club. Lisa is also dedicated to finding and testing the best ingredients, kitchen gear and home products for our Test Kitchen-Preferred program. At home, you'll find her working on embroidery and other crafts.

Top 7 celebrity chefs in the world

Alain Ducasse went from kitchen assistant in a hotel in Bordeaux to chef. He is not only the most famous specialist in Provencal cuisine, but also a successful restaurateur. The establishments of this chef are located in Tokyo, Monaco, Paris, New York, Beirut, St. Petersburg. It is thanks to this chef that haute cuisine has become easier and more understandable for people who are far from bohemia.

The philosophy of Alain Ducasse is creativity based on tradition. To date, he is the owner of the highest French award - the Order of the Legion of Honor. nine0003

Paul Bocuse

This French chef is known as the founder and permanent leader of the Bocuse d'Or culinary competition and the Society of Haute French Cuisine. The philosophy of his haute cuisine is based on the natural taste of products, the freshness of all ingredients, the combination of simplicity and elegance in every dish, the rejection of sauces that change the taste of products.

Paul Bocuse produces wine at his own winery, owns restaurants, appears on television, writes books, and lectures. Several decades ago, he was awarded the Legion of Honor for his contribution to French gastronomy. Paul runs the Eculli School of Culinary Arts, the Culinary Institute and the European culinary association Euro Toques. nine0003

Gordon Ramsay

It should be noted right away that Gordon is the most famous and successful chef in the United States of America and Great Britain. In addition, the Scotsman Gordon, firstly, is a highly professional culinary specialist, and secondly, a well-known showman who has been releasing several rather popular shows related to cooking for many years. At the moment, Gordon is the owner of the famous restaurant chain Gordon Ramsay Holdings Limited. The structure of such an "empire" includes exactly 10 restaurants in England, as well as 12 restaurants and several pubs outside of it. As of 2015, the total value of Gordon's corporation is approximately $165 million. nine0003

Wolfgang Puck

The Austrian-born chef is known for his unorthodox approach to cooking. He owns more than 20 restaurants in the United States, Japan and Canada, several culinary brands, including Cut, the Wolfgang Puck Express fast food chain. His original sandwiches are sold at all major airports in the world.

A book about French cooking in American cuisine brought him fame. Today, this chef arranges grand dinners for movie premieres, fashion shows. It is this person who is responsible for the culinary delights that are served to guests after the Oscars. He has written 6 cookery books and is engaged in the production of convenience foods and kitchen equipment. nine0003

Konstantin Ivlev

Konstantin Ivlev is a restaurant business guru and a well-known TV presenter. Not a single important detail escapes his inquisitive gaze. Everything that is connected with delicious, gourmet food, elegant serving of dishes, he knows "five plus". Worked in a restaurant with 3 Michelin stars.

The biography of Konstantin Ivlev, for the most part, is connected with Moscow. Here he was born and lived from the age of 12. The future chef spent his early childhood abroad. Dishes from Konstantin Ivlev can be tasted at the Wicked restaurant (he is its co-owner and chief culinary specialist). Also, fans can watch the developments on the TV screen, which hosts various shows with Konstantin Ivlev (“On the Knives”, “Ask the Chef”). nine0003

Heston Blumenthal

Heston Blumenthal became famous for his passion for molecular cuisine. Among his most famous dishes are pigeon breast with pancetta, bacon and egg ice cream, lavender, oyster and passion fruit jelly, snail porridge. Heston is the owner and chef of the British restaurant The Fat Duck. This place was named the best restaurant in the world 10 years ago and continues to hold its own, and 3 Michelin stars are the best proof of this.

Blumenthal directed a series of programs for the Discovery Channel about science and cooking, wrote the bestseller "The Science of Cooking" and continues to amaze everyone as a chef. nine0003

Jamie Oliver

This British restaurateur, chef, showman is also known as the "naked chef". It was under this name that his first television program and one of his first books on healthy and tasty nutrition came out. Jamie is a well-known fighter for the health of the nation, who believes that it begins with the culinary preferences of the British.

Books, television programs, speeches around the world - this is a huge contribution of Jamie to the world philosophy of healthy food. The programs hosted by this chef are broadcast in more than 40 countries around the world. He is an Honorary Fellow and Fellow of the Royal College of Physicians for Childhood Obesity and Healthy Eating. Jamie has a contract with the Manchester City sports club, according to which he is responsible for all the food at the Etihad Stadium. nine0003

For professional development and learning new skills, as well as to unite chefs to protect your professional interests, join the Siberian Guild of Chefs and Pastry Chefs!

Atlanta-Service sells professional chef's knives and other utensils. Get a free consultation right now by calling 8-800-700-54-08 (free of charge in the Russian Federation), (383) 312-23-08 and by e-mail [email protected]

Top 3 Molecular Cuisine Chefs in the World

Molecular Cuisine challenges the familiar and familiar cuisine. It's getting harder and harder to impress restaurant customers. Today the Chef’s Shop team has prepared a selection for you: “The three best chefs of molecular cuisine”, who are they and where do they create their masterpieces?

Heston Blumenthal

Heston Blumenthal - Chef, one of the best experts in molecular cuisine, you may know him from The Fat Duck restaurant. The owner of three Michelin stars, Heston is also the chef of the Dinner restaurant, London. A self-taught chef who realized from an early age that cooking is his calling in life. The chef became popular, after appearing on television, he managed to surprise the audience with unusual and unusual views on cooking, in fact, he showed the peculiarity of molecular cuisine. Heston is also the author of many books, such as: "The Big Fat Duck", "Heston Blumenthal at home", "The Science of Cooking and Molecular Gastronomy" and others. nine0003

Heston Blumenthal's Signature Dish

"Meat Fruits" is a highlight of Blumenthal, the dish itself comes from the origins of the Middle Ages. Heston developed this recipe 20 years ago and by the opening day of his restaurant Dinner, in 2011, he decided to include it on the menu. This dish has become a feature of the institution and conquered the entire gastronomic world.

Quique Dacosta

Quique went from being a 14-year-old boy, washing dishes in a restaurant, to the main gastronomic avant-garde artist in Spain. The chef's restaurants also have three Michelin stars. In 2013 Quique received the Chef Millesime 2013 award “for promoting the prestigious image of Spanish cuisine in international gastronomy”. nine0081 Quique Dacosta is the man who introduced to the gastro-world such dishes as "Stones of Cheese", "Rice Ash", "Mushroom Land under Tomato Snow". ..

Quique's work can be found not only its restaurants and museums. So in Valencia, in one of the museums, they dedicated an entire exhibition to the chef, where his culinary masterpieces were illustrated. Many of the chef's dishes have their own history and rightly be called “more than a dish”, for example, “Rice Ash” symbolizes the burning of rice fields after the harvest in Spain. nine0003


Ferran Adria

Ferran is another Spanish chef who started his career as a dishwasher. For 5 years, an 18-year-old ordinary Spanish guy went from a simple kitchen worker to a chef at the restaurant “El bulli”

After 12 years of working as a chef in the restaurant's kitchen, he was awarded the third Michelin star.

The main goal of Ferran is not to feed the guests, but to surprise them, to slay them on the spot. nine0003

Ferran Andria is famous for creating "cooking foam". If you do not know what it is and how to make it, we recommend that you read this article - “How to make cooking foam”.

Learn more