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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.

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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Quickly
Cruyff
Wanted
Realized
Johann
Something
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Enamoured
Never
Became
Dutch
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Decided
Idol
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Completely
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Soccer
Chance
Kitchen

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Remember that a very good sardine is always preferable to a not that good lobster.
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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.
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I don't worry about the things I can't change.
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I use the kitchen as a pathway to achieve this happiness.
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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.
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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?
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I think my virtue was I never thought This is impossible.
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We didnt create dishes. We create preparations to create many dishes.
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When a customer receives a dish, they get food and design at the same time.
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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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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.
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I cant live without activity I cant be sedentary.
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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?
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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.
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What you feel like eating at any given moment is what you should have.
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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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You cannot get an influence from the cuisine of a country if you don't understand it. You've got to study it.
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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.
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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.
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You need an entire life just to know about tomatoes.
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