Share
×
Inspirational Quotes
Authors
Professions
Topics
Tags
Quote
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
Share
Change background
T
T
T
Change font
Original
TAGS & TOPICS
Ferran Adria
Age: 62
Born: 1962
Born: May 14
Businessperson
Chef
Cook
Writer
Hospitalet
Ferran Adria
Anymore
Limits
Limit
Edge
Push
Edges
Cooking
More quotes by Ferran Adria
Food is about being happy - at a table, thats probably where we spend most of our happiest hours.
Ferran Adria
I think my virtue was I never thought This is impossible.
Ferran Adria
I had a very normal childhood, and my mother cooked very normal food.
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
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
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
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
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 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
I have a drivers licence, but the truth is that I hardly ever drive. I prefer to get around by taxi.
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
In an avant-garde cooking restaurant, it's the experience that's the difference.
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
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
I use the kitchen as a pathway to achieve this happiness.
Ferran Adria
You need an entire life just to know about tomatoes.
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
What you feel like eating at any given moment is what you should have.
Ferran Adria
If you think well, you cook well.
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
