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When a customer receives a dish, they get food and design at the same time.

Ferran Adria

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Ferran Adria
Age: 62
Born: 1962
Born: May 14
Businessperson
Chef
Cook
Writer
Hospitalet
Ferran Adria
Customer
Dishes
Customers
Design
Food
Time
Dish
Receives

More quotes by 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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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.
Ferran Adria
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If you think well, you cook well.
Ferran Adria
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I think my virtue was I never thought This is impossible.
Ferran Adria
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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.
Ferran Adria
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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 don't worry about the things I can't change.
Ferran Adria
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Like all disciplines where information is shared and work contributes to their advancement, cuisine should be no different. The kitchen is our life, and we are available to share. We want to share our work so that future generations can cook and create a more efficient, easy and unquestionable quality.
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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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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I cant live without activity I cant be sedentary.
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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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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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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People wouldn't think of making avant-garde cuisine at home. When people play basketball at home, they can't play like Michael Jordan.
Ferran Adria
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We didnt create dishes. We create preparations to create many dishes.
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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You need an entire life just to know about tomatoes.
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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When I go to a fine dining restaurant, I'm excited and I do expect to find proposals to wake my senses.
Ferran Adria