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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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Ferran Adria
Age: 62
Born: 1962
Born: May 14
Businessperson
Chef
Cook
Writer
Hospitalet
Ferran Adria
Unthinkable
Recipes
Opened
Secrets
Anybody
Came
Secret

More quotes by 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.
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In an avant-garde cooking restaurant, it's the experience that's the difference.
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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.
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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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I use the kitchen as a pathway to achieve this happiness.
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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.
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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.
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I don't worry about the things I can't change.
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Remember that a very good sardine is always preferable to a not that good lobster.
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I think my virtue was I never thought This is impossible.
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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.
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I cant live without activity I cant be sedentary.
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We didnt create dishes. We create preparations to create many dishes.
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The menu de degustation is the finest expression of avant-garde cooking.
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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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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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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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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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
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Food is about being happy - at a table, thats probably where we spend most of our happiest hours.
Ferran Adria