Quote

I think my virtue was I never thought This is impossible.

Ferran Adria

Change background

T
T
T

Change font

TAGS & TOPICS

Ferran Adria
Age: 62
Born: 1962
Born: May 14
Businessperson
Chef
Cook
Writer
Hospitalet
Ferran Adria
Virtue
Impossible
Thought
Never
Think
Thinking

More quotes by Ferran Adria

Image
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
Image
I use the kitchen as a pathway to achieve this happiness.
Ferran Adria
Image
If you think well, you cook well.
Ferran Adria
Image
When I go to a fine dining restaurant, I'm excited and I do expect to find proposals to wake my senses.
Ferran Adria
Image
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
Image
I cant live without activity I cant be sedentary.
Ferran Adria
Image
Remember that a very good sardine is always preferable to a not that good lobster.
Ferran Adria
Image
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
Image
I have a drivers licence, but the truth is that I hardly ever drive. I prefer to get around by taxi.
Ferran Adria
Image
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
Image
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
Image
What you feel like eating at any given moment is what you should have.
Ferran Adria
Image
In an avant-garde cooking restaurant, it's the experience that's the difference.
Ferran Adria
Image
When a customer receives a dish, they get food and design at the same time.
Ferran Adria
Image
I don't worry about the things I can't change.
Ferran Adria
Image
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
Image
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
Image
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
Image
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
Image
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