For one full day we follow chefs, waiters, cooks and diners in the world acclaimed restaurant Ferran Adria El Bulli to show how daily life is. A day that needs thorough organisation with more than 1500 dishes, 50 chefs and almost 30 waiters to serve only fifty diners per day. Ferran Adria and Juli Soler - the two restaurant heads - start their day very early with the day progressing in different stages. The morning is usually dedicated to creativity which involves Ferran working with his closest collaborators. The other chefs start their work around midday preparing the star dishes of every evening's performance: A four hour non-stop marathon of frenetic service, where everything is timed to the second and not a single mistake is permitted. Meanwhile, during the day the waiters have prepared everything so that nothing is missing when the service begins so that the evening's culinary performance is a success -just like every other day, everything is ready, and that nothing is missing, so that the night’s culinary performance will be a success, just like every other day.