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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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Ferran Adria
Age: 62
Born: 1962
Born: May 14
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More quotes by 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.
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Food is about being happy - at a table, thats probably where we spend most of our happiest hours.
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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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Remember that a very good sardine is always preferable to a not that good lobster.
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I had a very normal childhood, and my mother cooked very normal food.
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If you think well, you cook well.
Ferran Adria
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I don't worry about the things I can't change.
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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 I don't have pressure, I don't function.
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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.
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I have a drivers licence, but the truth is that I hardly ever drive. I prefer to get around by taxi.
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The menu de degustation is the finest expression of avant-garde cooking.
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.
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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.
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In an avant-garde cooking restaurant, it's the experience that's the difference.
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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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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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I use the kitchen as a pathway to achieve this happiness.
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