Adria Ferran Quotes

There's so much information that there is disinformation. — Ferran Adria

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

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. — Ferran Adria

I use the kitchen as a pathway to achieve this happiness. — Ferran Adria

Everywhere the sky is blue. There are a multitude of cuisines and dishes. I think of them as the languages and dialects of food. — Ferran Adria

There are many cultural prejudices. For instance, even though fresh fish is a regional staple, Catalans don't like sashimi. — Ferran Adria

I cook more theoretically than I do practically. My job is creative, and in the kitchen, the biggest part of my creativity is theoretical. — Ferran Adria

When I go to a fine dining restaurant, I'm excited and I do expect to find proposals to wake my senses. — Ferran Adria

Just to eat is a gift. — Ferran Adria

I had a very normal childhood, and my mother cooked very normal food. — Ferran Adria

I think my virtue was I never thought This is impossible. — Ferran Adria

Innovation, being avant garde, is always polemic. — Ferran Adria

Creativity means not copying. — Ferran Adria

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. — Ferran Adria

I don't read books regularly, because I'm always writing them. I've written 30 books, thousands of pages. — Ferran Adria

If you think well, you cook well. — Ferran Adria

The menu de degustation is the finest expression of avant-garde cooking. — Ferran Adria

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. — Ferran Adria

I don't worry about the things I can't change. — Ferran Adria

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

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. — Ferran Adria

What you feel like eating at any given moment is what you should have. — Ferran Adria

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

You cannot get an influence from the cuisine of a country if you don't understand it. You've got to study it. — Ferran Adria

We never have business meals at El Bulli. If it's about business, you're probably not paying much attention to the food. — Ferran Adria

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

Food is about being happy
at a table, thats probably where we spend most of our happiest hours ... — Ferran Adria

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

I can't live without activity; I can't be sedentary. — Ferran Adria

I have a driver's licence, but the truth is that I hardly ever drive. I prefer to get around by taxi. — Ferran Adria

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

Remember that a very good sardine is always preferable to a not that good lobster. — Ferran Adria

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

We didnt create dishes. We create preparations to create many dishes. — Ferran Adria

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

If I don't have pressure, I don't function. — Ferran Adria

What's wrong with transforming food? — Ferran Adria

When we're ill, one of the last things we have that we can enjoy is food. — Ferran Adria

You need an entire life just to know about tomatoes. — Ferran Adria

Anyone who knows me knows that I have never been shy about how important Ferran Adria has been in my life; he is a friend, a mentor, an inspiration. — Jose Andres

Risk is to do something that 99 percent of the time would be a failure. — Ferran Adria

I never even dreamed of being a chef, and that's fundamental. — Ferran Adria

I believe that if you eat well, you work even better. — Ferran Adria

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. — Ferran Adria

If I were a customer, and I was given a dish with peppers, I would hate it. I also don't like blood sausage. — Ferran Adria