Words matter. These are the best Ferran Adria Quotes, and they’re great for sharing with your friends.
When we’re ill, one of the last things we have that we can enjoy is food.
I had a very normal childhood, and my mother cooked very normal food.
Just to eat is a gift.
Monkeys don’t enjoy or appreciate flavours. Experts have told us that human beings are the only beings that can appreciate food at this higher level and the only living beings that cook.
If I were a customer, and I was given a dish with peppers, I would hate it. I also don’t like blood sausage.
Innovation, being avant garde, is always polemic.
There are many cultural prejudices. For instance, even though fresh fish is a regional staple, Catalans don’t like sashimi.
We never have business meals at El Bulli. If it’s about business, you’re probably not paying much attention to the food.
I cook more theoretically than I do practically. My job is creative, and in the kitchen, the biggest part of my creativity is theoretical.
I was 18 when I first started working at a restaurant. I was a dishwasher. I only got the job because I wanted to go to Ibiza for vacation, and washing dishes was the only job I could find.
I wanted to take nouvelle cuisine further, to the point where we were breaking down the essence of taste and sensation, reconfiguring food as a series of really intense hits on the tongue.
Everywhere the sky is blue. There are a multitude of cuisines and dishes. I think of them as the languages and dialects of food.
It’s very hard to be an innovator at the highest level in any discipline. For some chefs it’s merely about combining ingredients, but that’s something you can do with your eyes closed.
When I was a teenager, my idol was the Dutch footballer Johan Cruyff. He’s the only person I’ve ever asked for an autograph.
I don’t read books regularly, because I’m always writing them. I’ve written 30 books, thousands of pages.
I never even dreamed of being a chef, and that’s fundamental.
I don’t dream at night; life has given me the stuff I need to be able to dream during the day. I’m very lucky.
I believe that if you eat well, you work even better.
I am not a multimillionaire. I don’t own a yacht or a Ferrari. I live in a 60-square- metre flat. My needs are simple.
I have a driver’s licence, but the truth is that I hardly ever drive. I prefer to get around by taxi.
Ferran Adria making hamburgers… some thought it was crazy. But getting them perfect was a challenge. Plus I’m fascinated by all aspects of food.
In a city, it’s very hard to do a restaurant, an avant-garde-cuisine restaurant, where each year you need to change the whole menu.
Why not mix this and that? If soy goes well with fish, how come no one does beef carpaccio with soy? Why do we have such a taste and not another? It’s all about culture. There is something, however, that I really don’t like: bell peppers.
I don’t worry about the things I can’t change.
Friends are really important, especially when you’ve had the successes that I’ve had. I’ve gone really far in my career, so they’re the ones that keep you humble, keep your feet on the ground.