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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
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Gastronomic
Anything
Designer
Gastronomy
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Dining
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Vans
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Chair
Food
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Moving
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Chairs

More quotes by Ferran Adria

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Food is about being happy - at a table, thats probably where we spend most of our happiest hours.
Ferran Adria
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We didnt create dishes. We create preparations to create many 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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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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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.
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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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What you feel like eating at any given moment is what you should have.
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When I go to a fine dining restaurant, I'm excited and I do expect to find proposals to wake my senses.
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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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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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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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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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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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In an avant-garde cooking restaurant, it's the experience that's the difference.
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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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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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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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Remember that a very good sardine is always preferable to a not that good lobster.
Ferran Adria
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I use the kitchen as a pathway to achieve this happiness.
Ferran Adria