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Remember that a very good sardine is always preferable to a not that good lobster.

Ferran Adria

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Ferran Adria
Age: 62
Born: 1962
Born: May 14
Businessperson
Chef
Cook
Writer
Hospitalet
Ferran Adria
Good
Preferable
Always
Lobster
Preference
Chef
Fishes
Food
Sardine
Funny
Sardines
Remember
Seafood

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You need an entire life just to know about tomatoes.
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Throughout the history of el Bulli, there have been many changes in its organisation or philosophy. This is another one of those moments. There will be risk, and freedom, and creativity. But there won't be opening hours, or reservations, or routines.
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When you talk about avant-garde cuisine, the surprise factor is really important. For example, I love looking at blogs and the photos, but I'm not that keen on other people taking photos of my dishes.
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I'm not a materialist, I don't care for things. I don't like cars, I hate things that can be exploited. I live a simple life. The only luxuries I have in my life are travel and food.
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We knew the time would come that we'd have to step down because we'd been winning Oscars for 15 years. I discovered this one day when I got home, my mother was reading a newspaper and she said, 'Again? What are you doing in the papers?' And I realized if my mother thought that of me, what would my enemies think?
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I don't worry about the things I can't change.
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In an avant-garde cooking restaurant, it's the experience that's the difference.
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I think my virtue was I never thought This is impossible.
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I had a very normal childhood, and my mother cooked very normal food.
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If you think well, you cook well.
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My idol was Johann Cruyff (a Dutch soccer player) and I wanted to be like him. But when I realized that I would never be, I decided to do something else. I met the kitchen by chance and quickly became completely enamoured by it.
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We didnt create dishes. We create preparations to create many dishes.
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At one point cinema and photography weren't treated as art. Now it's crazy to think they're not. The key question is What is art today? The most important artists of the last 20 years are Steve Jobs and Jonathan Ive, because the influence they have had is incredible and they've changed the world. That is art.
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When a customer receives a dish, they get food and design at the same time.
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People wouldn't think of making avant-garde cuisine at home. When people play basketball at home, they can't play like Michael Jordan.
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When I go to a fine dining restaurant, I'm excited and I do expect to find proposals to wake my senses.
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El Bulli was created by 2,000 people that passed through it. And we didn't know that something big was happening. It was like a game in a way. You didn't really know how it was going to end up, and people who would leave, they would take a piece of it with them, but they would leave another piece behind.
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The menu de degustation is the finest expression of avant-garde cooking.
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If I don't have pressure, I don't function.
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