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

More quotes by Ferran Adria

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At one point cinema and photography weren't treated as art. Now it's crazy to think they're not. The key question is What is art today? The most important artists of the last 20 years are Steve Jobs and Jonathan Ive, because the influence they have had is incredible and they've changed the world. That is art.
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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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I use the kitchen as a pathway to achieve this happiness.
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I cant live without activity I cant be sedentary.
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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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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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When a customer receives a dish, they get food and design at the same time.
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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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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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Remember that a very good sardine is always preferable to a not that good lobster.
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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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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.
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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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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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I don't worry about the things I can't change.
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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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Food is about being happy - at a table, thats probably where we spend most of our happiest hours.
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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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We didnt create dishes. We create preparations to create many dishes.
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