Quote

I use the kitchen as a pathway to achieve this happiness.

Ferran Adria

Change background

T
T
T

Change font

TAGS & TOPICS

Ferran Adria
Age: 62
Born: 1962
Born: May 14
Businessperson
Chef
Cook
Writer
Hospitalet
Ferran Adria
Pathway
Pathways
Kitchen
Cooking
Achieve
Happiness
Use

More quotes by Ferran Adria

Image
What you feel like eating at any given moment is what you should have.
Ferran Adria
Image
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
Image
I don't worry about the things I can't change.
Ferran Adria
Image
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.
Ferran Adria
Image
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.
Ferran Adria
Image
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
Image
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
Image
I have a drivers licence, but the truth is that I hardly ever drive. I prefer to get around by taxi.
Ferran Adria
Image
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.
Ferran Adria
Image
When a customer receives a dish, they get food and design at the same time.
Ferran Adria
Image
If you go off the edge, it's not cooking anymore, so you have to push it to the limit... What are the limits?
Ferran Adria
Image
In an avant-garde cooking restaurant, it's the experience that's the difference.
Ferran Adria
Image
If you think well, you cook well.
Ferran Adria
Image
Remember that a very good sardine is always preferable to a not that good lobster.
Ferran Adria
Image
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
Image
The menu de degustation is the finest expression of avant-garde cooking.
Ferran Adria
Image
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.
Ferran Adria
Image
You cannot get an influence from the cuisine of a country if you don't understand it. You've got to study it.
Ferran Adria
Image
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
Image
You need an entire life just to know about tomatoes.
Ferran Adria