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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
Work
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Dining
Something
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Vans
Move
Chair
Food
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Moving
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Process
Chairs
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Gastronomic
Anything
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Gastronomy
More quotes by Ferran Adria
In an avant-garde cooking restaurant, it's the experience that's the difference.
Ferran Adria
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?
Ferran Adria
I use the kitchen as a pathway to achieve this happiness.
Ferran Adria
Food is about being happy - at a table, thats probably where we spend most of our happiest hours.
Ferran Adria
The menu de degustation is the finest expression of avant-garde cooking.
Ferran Adria
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.
Ferran Adria
I have a drivers licence, but the truth is that I hardly ever drive. I prefer to get around by taxi.
Ferran Adria
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.
Ferran Adria
When a customer receives a dish, they get food and design at the same time.
Ferran Adria
What you feel like eating at any given moment is what you should have.
Ferran Adria
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.
Ferran Adria
I had a very normal childhood, and my mother cooked very normal food.
Ferran Adria
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
We didnt create dishes. We create preparations to create many dishes.
Ferran Adria
You need an entire life just to know about tomatoes.
Ferran Adria
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
When I go to a fine dining restaurant, I'm excited and I do expect to find proposals to wake my senses.
Ferran Adria
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.
Ferran Adria
I think my virtue was I never thought This is impossible.
Ferran Adria
I don't worry about the things I can't change.
Ferran Adria