Ferran Adria Quotes About Cooking

Quotes about: Cooking

• If you think well, you cook well.

  Ferran Adria

  Thinking, Cooking, Cooks

• I don't do my mother's cooking. Because I am a professional and she isn't. Even if she is a better cook.

  Ferran Adria

  Mother, Cooking, Cooks

• 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.

  Ferran Adria

  Cooking, Vanguard, Polemics

• 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

  Thinking, Ideas, People

• 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

  Cooking, Limits, Ifs

  "World's top chefs talk cuisine, creativity in Chicago". Interview with Mark Caro, www.chicagotribune.com. March 20, 2014.

• Like all disciplines where information is shared and work contributes to their advancement, cuisine should be no different. The kitchen is our life, and we are available to share. We want to share our work so that future generations can cook and create a more efficient, easy and unquestionable quality.

  Ferran Adria

  Discipline, Cooking, Kitchen

• We need to think about what cooking is, what context it takes place in and what its relationship to the world of art is. If there were criticisms of my presence at Documenta, that's a good thing because it means we were doing something new. Your mission in creating something artistic is to produce something new and polemical.

  Ferran Adria

  Art, Mean, Thinking

• I use the kitchen as a pathway to achieve this happiness.

  Ferran Adria

  Cooking, Kitchen, Pathways

• 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

  Cooking, Recipes, May

• There is not a good or a bad cuisine, just the one you like the best.

  Ferran Adria

  Cooking, Cuisine

• I don't have a favorite cooking tool. In the kitchen, I always have my pencil and notebook in my hand. I cook more theoretically than I do practically. My job is creative, and in the kitchen, the biggest part of my creativity is theoretical. The pencil has a symbolic meaning for me. The type of person who carries a pencil around is the type of person who's open to change. Someone who walks around with a pen isn't; he's the opposite.

  Ferran Adria

  Notebook, Jobs, Creativity

• The menu de degustation is the finest expression of avant-garde cooking.

  Ferran Adria

  Expression, Cooking, Avant Garde

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

  Ferran Adria

  Differences, Cooking, Avant Garde

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