Ferran Adria Quotes - Page 2

Quotes about:

• The person who's receiving the food cooks as much as the chef. They have a very important role to play... There's no other activity that the person who receives it can destroy the work, can participate in how it's being done. It's emotional. Sometimes journalists are going to have to start talking more about the diners than the chefs.

  Ferran Adria

  Emotional, Talking, Play

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

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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.

  Ferran Adria

  Copying, Done, Chef

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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?

  Ferran Adria

  Stars, Thinking, People

  "Ferran Adrià: What I've Learned" by Cal Fussman, www.esquire.com. December 16, 2010.

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• There are a lot of products still to be discovered in the world and experimentation, for example with seafood and fish. There are thousands of products that we're not eating right now that maybe will be cultivated in a good agriculture situation, a sustainable, ecological way. Maybe there will be textures or flavors we hadn't even thought of. In the Amazon there are 400 fruits that are not cultivated right now. They're just incredible fruits. Textures, tastes that we don't know right now.

  Ferran Adria

  Food, Agriculture, Texture

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

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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

  Cooking, Limits, Ifs

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

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• At one point cinema and photography weren't treated as art. Now it's crazy to think they're not. The key question is "What is art today?" The most important artists of the last 20 years are Steve Jobs and Jonathan Ive, because the influence they have had is incredible and they've changed the world. That is art.

  Ferran Adria

  Photography, Art, Jobs

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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

  Secret, Recipes, Unthinkable

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

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• 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

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• For me to go to a restaurant and eat something that is not only good, but totally new, is a double thrill. Double the enjoyment.

  Ferran Adria

  Thrill, Restaurants, Enjoyment

  "If the world's greatest chef cooked for a living, he'd starve". www.theguardian.com.

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• El Bulli was created by 2,000 people that passed through it. And we didn't know that something big was happening. It was like a game in a way. You didn't really know how it was going to end up, and people who would leave, they would take a piece of it with them, but they would leave another piece behind.

  Ferran Adria

  Games, People, Pieces

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

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• What's wrong with transforming food?

  Ferran Adria

  Transforming

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• There's so much information that there is disinformation.

  Ferran Adria

  Information

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• I am not a multimillionaire. I dont own a yacht or a Ferrari. I live in a 60-square- metre flat. My needs are simple.

  Ferran Adria

  Simple, Squares, Ferrari

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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.

  Ferran Adria

  Artist, Years, People

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• 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

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• When a customer receives a dish, they get food and design at the same time.

  Ferran Adria

  Design, Dishes, Customers

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• The avant-garde has always existed throughout the history of mankind. The good things from the avant-garde last and eventually, after many years, become tradition and people forget they were ever part of the avant-garde. The kitchen is a living discipline, always evolving, and there will always be cutting edge things that over the years, ends up being part of tradition.

  Ferran Adria

  Cutting, Years, Year End

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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

  Soccer, Player, Idols

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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.

  Ferran Adria

  Philosophy, Creativity, Risk

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• You can see it on the Internet now. New society demands that people share their knowledge. It's asking multimillionaires to share their money and creative people to share their creativity. Whoever doesn't share their wealth, be it knowledge, money, or creativity, will be dead.

  Ferran Adria

  Creativity, People, Creative

  "Ferran Adrià: What I've Learned" by Cal Fussman, www.esquire.com. December 16, 2010.

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

  Ferran Adria

  Expression, Cooking, Avant Garde

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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.

  Ferran Adria

  Chocolate, Littles, Treats

  "El Bulli Mastermind Ferran Adria Wants Hot Ice Cream" by Bon Appetit Magazine, www.huffingtonpost.com. February 4, 2014.

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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

  Dining, Excited, Proposal

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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.

  Ferran Adria

  Home, Simple, Nuts

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• Chefs have only been able to work in restaurants, high-end cuisine. Why? Why haven't they been able to find other scenarios? For those chefs who want to do avant-garde cuisine, should they be finding their income in a restaurant? These are the kind of questions we are asking ourselves. So the new scenario will allow them to do whatever they want to do, whenever they want to do it.

  Ferran Adria

  Asking, Want, Able

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