Quote

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

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Ferran Adria
Age: 62
Born: 1962
Born: May 14
Businessperson
Chef
Cook
Writer
Hospitalet
Ferran Adria
Express
Appreciate
Food
Tasted
Five
Designed
Makes
Concentration
Kitchen
Senses
Requires

More quotes by Ferran Adria

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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.
Ferran Adria
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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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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.
Ferran Adria
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I cant live without activity I cant be sedentary.
Ferran Adria
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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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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
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I think my virtue was I never thought This is impossible.
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 use the kitchen as a pathway to achieve this happiness.
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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If you think well, you cook well.
Ferran Adria
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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?
Ferran Adria
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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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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.
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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What you feel like eating at any given moment is what you should have.
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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The menu de degustation is the finest expression of avant-garde cooking.
Ferran Adria
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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.
Ferran Adria
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When a customer receives a dish, they get food and design at the same time.
Ferran Adria