Quote

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

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
Something
Areas
Vans
Move
Chair
Food
Linked
Moving
Producing
Process
Chairs
Around
Area
Gastronomic
Anything
Designer
Gastronomy
Work
Connected
Dining

More quotes by Ferran Adria

Image
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
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
People wouldn't think of making avant-garde cuisine at home. When people play basketball at home, they can't play like Michael Jordan.
Ferran Adria
Image
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
Image
If I don't have pressure, I don't function.
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
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.
Ferran Adria
Image
The menu de degustation is the finest expression of avant-garde cooking.
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
Remember that a very good sardine is always preferable to a not that good lobster.
Ferran Adria
Image
I had a very normal childhood, and my mother cooked very normal food.
Ferran Adria
Image
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
Image
I cant live without activity I cant be sedentary.
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
If you think well, you cook well.
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
Food is about being happy - at a table, thats probably where we spend most of our happiest hours.
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
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