Ferran Adria Quotes Quotes

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?
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 making hamburgers... some thought it was crazy. But getting them perfect was a challenge. Plus I'm fascinated by all aspects of food.
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.
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.
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 believe that if you eat well, you work even better.
I can't live without activity; I can't be sedentary.
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.
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AuthorName
Ferran Adria
Profession
Chef
BirthDate
14 May, 1962
Country
Spain
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