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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.

Ferran Adria

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Ferran Adria
Age: 62
Born: 1962
Born: May 14
Businessperson
Chef
Cook
Writer
Hospitalet
Ferran Adria
Around
Truth
Ever
Licence
Taxi
Drivers
Hardly
Prefer
Drive

More quotes by Ferran Adria

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The menu de degustation is the finest expression of avant-garde cooking.
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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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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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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.
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I use the kitchen as a pathway to achieve this happiness.
Ferran Adria
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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.
Ferran Adria
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I think my virtue was I never thought This is impossible.
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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If you think well, you cook well.
Ferran Adria
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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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You need an entire life just to know about tomatoes.
Ferran Adria
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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.
Ferran Adria
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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.
Ferran Adria
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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?
Ferran Adria
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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.
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.
Ferran Adria
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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.
Ferran Adria
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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.
Ferran Adria
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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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In an avant-garde cooking restaurant, it's the experience that's the difference.
Ferran Adria