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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
Came
Secret
Unthinkable
Recipes
Opened
Secrets
Anybody

More quotes by Ferran Adria

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We knew the time would come that we'd have to step down because we'd been winning Oscars for 15 years. I discovered this one day when I got home, my mother was reading a newspaper and she said, 'Again? What are you doing in the papers?' And I realized if my mother thought that of me, what would my enemies think?
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The menu de degustation is the finest expression of avant-garde cooking.
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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.
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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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I don't worry about the things I can't change.
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.
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You need an entire life just to know about tomatoes.
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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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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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If you think well, you cook well.
Ferran Adria
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We didnt create dishes. We create preparations to create many dishes.
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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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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I think my virtue was I never thought This is impossible.
Ferran Adria
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I cant live without activity I cant be sedentary.
Ferran Adria
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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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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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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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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