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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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Ferran Adria
Age: 62
Born: 1962
Born: May 14
Businessperson
Chef
Cook
Writer
Hospitalet
Ferran Adria
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Salt
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More quotes by Ferran Adria
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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I had a very normal childhood, and my mother cooked very normal food.
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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
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
I cant live without activity I cant be sedentary.
Ferran Adria
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
If you think well, you cook well.
Ferran Adria
I don't worry about the things I can't change.
Ferran Adria
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
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?
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
We didnt create dishes. We create preparations to create many dishes.
Ferran Adria
Remember that a very good sardine is always preferable to a not that good lobster.
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
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
Food is about being happy - at a table, thats probably where we spend most of our happiest hours.
Ferran Adria
What you feel like eating at any given moment is what you should have.
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
The menu de degustation is the finest expression of avant-garde cooking.
Ferran Adria
I use the kitchen as a pathway to achieve this happiness.
Ferran Adria
