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We'll work with any designer producing something linked to gastronomy. So a chair for the dining area, a van to move food around. Anything that's connected to the gastronomic process.

Ferran Adria

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Ferran Adria
Age: 62
Born: 1962
Born: May 14
Businessperson
Chef
Cook
Writer
Hospitalet
Ferran Adria
Something
Areas
Vans
Move
Chair
Food
Linked
Moving
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Process
Chairs
Around
Area
Gastronomic
Anything
Designer
Gastronomy
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Dining

More quotes by Ferran Adria

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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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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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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.
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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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What you feel like eating at any given moment is what you should have.
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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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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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If I don't have pressure, I don't function.
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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.
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The menu de degustation is the finest expression of avant-garde cooking.
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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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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.
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We didnt create dishes. We create preparations to create many dishes.
Ferran Adria
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I use the kitchen as a pathway to achieve this happiness.
Ferran Adria
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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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In an avant-garde cooking restaurant, it's the experience that's the difference.
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I think my virtue was I never thought This is impossible.
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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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I had a very normal childhood, and my mother cooked very normal food.
Ferran Adria