Spain Quotes

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 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 don't read books regularly, because I'm always writing them. I've written 30 books, thousands of pages.
I don't worry about the things I can't change.
I had a very normal childhood, and my mother cooked very normal food.
I have a driver's licence, but the truth is that I hardly ever drive. I prefer to get around by taxi.
I never even dreamed of being a chef, and that's fundamental.
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.
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.
If a child plays sport early in childhood, and doesn't give it up, he will play sport for the rest of his life. And if children have a connection with, and are involved in the preparation of, the food they eat, then it will be normal for them to cook these kind of meals, and they will go on cooking them for the rest of their lives.
If I were a customer, and I was given a dish with peppers, I would hate it. I also don't like blood sausage.
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.
Innovation, being avant garde, is always polemic.
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.
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.
Risk is to do something that 99 percent of the time would be a failure.
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.
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.
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AuthorName
Al Hirt
Profession
Musician
BirthDate
07 November, 1922
DeathDate
27 April, 1999
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