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Quote by Ferran Adria

“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.”

Quote by Ferran Adria

Author

Ferran Adria, born on May 14, 1962, is a renowned Spanish chef. He is known for his contributions to the field of innovative cuisine, particularly during the operation of his restaurant El Bulli. Adria's culinary style combines traditional and modern elements, having a profound impact on the global culinary world. more

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“People need to understand. If they go to a show on Broadway and find seventy people working but only fifty spectators, how much would the ticket cost? That's what El Bulli's about. There are seventy actors who are playing for just fifty spectators. Is the price expensive? It's relative. How much does a normal dinner at a five-star hotel restaurant cost? Four hundred dollars. It's the same as El Bulli. But you can also think of it this way: How much would it cost to eat something that nobody else is eating?”

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“In an avant-garde cooking restaurant, it's the experience that's the difference.”

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“There's a little treat I like a lot called Bollycao. It's like a brioche with chocolate inside, but industrial.”

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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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“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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“A chef is a chef, a cook is a cook; a lorry driver is a lorry driver and a designer is a designer. I've never heard anyone say that Philippe Starck is a chef. The important thing is dialogue. If I said to Norman Foster that he was a chef he'd say "No", but he might have a dialogue with chefs. People have said to me for many years that I'm not a chef and that I'm an artist instead, but I always say, "No, I'm a chef." I just have dialogues with designers.”

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“You can't please everyone, especially if you're doing very radical things at the vanguard of cooking. That's life; it's a polemic I've lived with since I started cooking.”

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Author:Ferran Adria

“I think my virtue was I never thought "This is impossible.”

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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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“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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Author:Ferran Adria