ferran adria, thank you very much. captioning sponsored by rose communications captioned by media access group at wgbh access.wgbh.org how go you know if you or a loved one has a.d.d.? answer these five questions. do you have a short attention span? are you easily distracted? do you struggle with organization? do you tend to procrastinate? and do you get yourself into hot water by saying or doing stupid things? if you answered yes to three or more and these symptoms interfere with your life, you may have a.d.d. (female announcer) in this program psychiatrist and nine-time "new york times" best-selling author dr. daniel amen and his wife nurse tana amen, also a "new york times" best-selling author, will give you a completely new way to look at and heal the seven types of a.d.d. thank you. today we're gonna talk about the most controversial medical issue of our time, attention deficit disorder,

ferran adria, thank you very much. captioning sponsored by rose communications captioned by media access group at wgbh access.wgbh.org >>> this is "nightly business report" with tyler mathisen and susie gharib. brought to you in part by -- >>> thestreet.com. featuring stephanie link who shares her investment strategies, stock picks and market insights with action alerts plus, the multimillion dollar portfolio she manages with jim cramer. learn more at thestreet.com/nbr. >>> we trialment -- retirement crisis. one-third of americans have less than $1,000 saved for their later years. many aren't trying to figure out how much they'll need. what can be done to get people saving? >>> microsoft's mojo, stock closes at a 14-year high on reports of a big push into mobile. is this a sign of more things to come under the company's new ceo? >>> >>>

. ♪ >> ferran adria is of the worlds most renowned and innovative chefs.revolutionized the concept of eating with his restaurant el bulli. he closed it in 2011 to start a new foundation. >> ♪ >> the people around here create things. it seems everyone is able to explore the limits of creativity and imagination. it looks like a traditional olive. it is liquid inside. they introduce it in a swimming pool. what you achieve is out of this liquid -- when you take it off, you achieve a hard consistency. there is still liquid in the inside. a good thing. nothing here will be what it seems. this is liquid inside. [laughter] [laughter] it is. >> his avant garde menu is about as close to art as food ever gets. his sketches were shown at the drawing center in new york and has a new book. it features over 750 recipes. here is a glimpse of those dishes from his recent film. ♪ ♪ >> i am pleased to have him back at this table. i am glad to have his interpreter as well. good to see you, my friend. this man invited me to come for the last meal. i could not come. >> when he

ferran in 1983 comes to work as a bus boy in the restaurant of a miniature golf course.side bar and grill with a minor miniature golf course. this is not a very propitious start to change the world. he taught himself. he kept innovating and innovating, wanting to emulate the great masters in france. he emulates them and then blows right past, creating his own dynamic and unusual cuisine. him.am fortunate to have he has made reflections that have enriched us greatly. there is a great revolution in the world of cuisine. yesterday i was talking to a journalist, they're worried because chefs are starting to think. [laughter] of course we have to think. it is not to become philosophers. it is an idea of -- if we are cooking, we have to understand what we are doing. someone like nathan, he shows us the way. >> and so do you. thank you for coming. thank you very much. ♪ >> this is "taking stock" for wednesday, march 19, 2014. i am pimm fox. today's theme is fresh. bombas has a fresh take on an old practice. they engineers stocks to be better. oh, ok. we will give you the detail