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If you think well, you cook well.

Ferran Adria

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Ferran Adria
Age: 62
Born: 1962
Born: May 14
Businessperson
Chef
Cook
Writer
Hospitalet
Ferran Adria
Wells
Well
Think
Thinking
Cook
Cooks
Cooking

More quotes by Ferran Adria

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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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If you go off the edge, it's not cooking anymore, so you have to push it to the limit... What are the limits?
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You need an entire life just to know about tomatoes.
Ferran Adria
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If I don't have pressure, I don't function.
Ferran Adria
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What you feel like eating at any given moment is what you should have.
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Salt is the only product that changes cuisine. There's a big difference between food that has salt and food without it. If you don't believe that, ask people who can't eat salt.
Ferran Adria
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We didnt create dishes. We create preparations to create many dishes.
Ferran Adria
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Could you imagine people eating a painting - if they could introduce a painting into their bodies? It's probably the artist's dream, and we have the opportunity to do so.
Ferran Adria
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I cant live without activity I cant be sedentary.
Ferran Adria
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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.
Ferran Adria
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Food is about being happy - at a table, thats probably where we spend most of our happiest hours.
Ferran Adria
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I had a very normal childhood, and my mother cooked very normal food.
Ferran Adria
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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.
Ferran Adria
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The menu de degustation is the finest expression of avant-garde cooking.
Ferran Adria
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In an avant-garde cooking restaurant, it's the experience that's the difference.
Ferran Adria
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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.
Ferran Adria
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I don't worry about the things I can't change.
Ferran Adria
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You may say, Oh, no. You can't touch a traditional recipe. But we ask: why can't you? Back in 1350, a vinaigrette was a stew, so we ask, why not? This can be applied to any kind of cooking, and that's the shocking part of it. It kind of bends all the traditions. It's a good thing.
Ferran Adria
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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.
Ferran Adria
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When a customer receives a dish, they get food and design at the same time.
Ferran Adria