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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
Remember
Seafood
Good
Preferable
Always
Lobster
Preference
Chef
Fishes
Food
Sardine
Funny
Sardines

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I have a drivers licence, but the truth is that I hardly ever drive. I prefer to get around by taxi.
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I had a very normal childhood, and my mother cooked very normal food.
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In my early days, I copied the great French chefs, like most chefs do. Copying is not bad. Copying and not recognizing that you are copying is bad. For me, when I go to a restaurant and am served a dish influenced by something we created at elBulli, if it's well done, it makes me extremely happy.
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If I don't have pressure, I don't function.
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I never cook at home. After 15 hours at work, I don't have much of a desire to cook at home. I do eat at home, but it's always something simple. Raw nuts. Almonds, hazelnuts, pine nuts--these are marvelous products. I am, however, the type that likes to go out to eat a lot. I never tire of it.
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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 a customer receives a dish, they get food and design at the same time.
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We opened El Bulli there were no secrets there. The recipes were not secret. Anybody who came, the recipes were there for them. This was unthinkable then.
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When people think science and cooking, they have no idea that it's not correctly expressed. We're actually applying the scientific method. People think chemistry and physics are science, but the scientific method is something else.... It's the science that the world of cooking generates: science of butter science of the croissant.
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If you think well, you cook well.
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What you feel like eating at any given moment is what you should have.
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Food is about being happy - at a table, thats probably where we spend most of our happiest hours.
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Our kitchen is a kitchen that makes food designed to be tasted with the five senses and it requires concentration to appreciate all that we want to express.
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In an avant-garde cooking restaurant, it's the experience that's the difference.
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We'll work with any designer producing something linked to gastronomy. So a chair for the dining area, a van to move food around. Anything that's connected to the gastronomic process.
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You cannot get an influence from the cuisine of a country if you don't understand it. You've got to study it.
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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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