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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
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Ferran Adria
Age: 62
Born: 1962
Born: May 14
Businessperson
Chef
Cook
Writer
Hospitalet
Ferran Adria
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More quotes by Ferran Adria
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
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
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
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
Food is about being happy - at a table, thats probably where we spend most of our happiest hours.
Ferran Adria
If I don't have pressure, I don't function.
Ferran Adria
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
In an avant-garde cooking restaurant, it's the experience that's the difference.
Ferran Adria
When a customer receives a dish, they get food and design at the same time.
Ferran Adria
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
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
Remember that a very good sardine is always preferable to a not that good lobster.
Ferran Adria
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
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
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
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
When I go to a fine dining restaurant, I'm excited and I do expect to find proposals to wake my senses.
Ferran Adria
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
We didnt create dishes. We create preparations to create many dishes.
Ferran Adria
I have a drivers licence, but the truth is that I hardly ever drive. I prefer to get around by taxi.
Ferran Adria
