Remember that a very good sardine is always preferable to a not that good lobster.— Ferran Adria
The most attractive Ferran Adria quotes that are easy to memorize and remember
If you think well, you cook well.
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.
You need an entire life just to know about tomatoes.
Our kitchen is a kitchen that makes food designed to be tasted with the five senses and it requires concentration to appreciate all that we want to express.
Innovation, being avant garde, is always polemic.
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.
Everywhere the sky is blue. There are a multitude of cuisines and dishes. I think of them as the languages and dialects of food.
Salt is the only product that changes cuisine.
There's a big difference between food that has salt and food without it. If you don't believe that, ask people who can't eat salt.
I cant live without activity; I cant be sedentary.
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.
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.
There is not a good or a bad cuisine, just the one you like the best.
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.
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.
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.
You cannot get an influence from the cuisine of a country if you don't understand it. You've got to study it.
There's so much information that there is disinformation.
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.
People wouldn't think of making avant-garde cuisine at home.
When people play basketball at home, they can't play like Michael Jordan.
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.
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.
When I go to a fine dining restaurant, I'm excited and I do expect to find proposals to wake my senses.
The menu de degustation is the finest expression of avant-garde cooking.
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.
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.
Creativity means not copying.
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.
We didnt create dishes. We create preparations to create many dishes.
I had a very normal childhood, and my mother cooked very normal food.
Food is about being happy - at a table, thats probably where we spend most of our happiest hours.
I think my virtue was I never thought "This is impossible.
We knew the time would come that we'd have to step down because we'd been winning Oscars for 15 years. I discovered this one day when I got home, my mother was reading a newspaper and she said, 'Again? What are you doing in the papers?' And I realized if my mother thought that of me, what would my enemies think?
I don't worry about the things I can't change.
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.
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.
We'll work with any designer producing something linked to gastronomy.
So a chair for the dining area, a van to move food around. Anything that's connected to the gastronomic process.
When a customer receives a dish, they get food and design at the same time.
What you feel like eating at any given moment is what you should have.
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.
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.
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.
I have a drivers licence, but the truth is that I hardly ever drive. I prefer to get around by taxi.
I use the kitchen as a pathway to achieve this happiness.
Could you imagine people eating a painting - if they could introduce a painting into their bodies? It's probably the artist's dream, and we have the opportunity to do so.
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 don't do my mother's cooking. Because I am a professional and she isn't. Even if she is a better cook.
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.
In more day-to-day restaurants, things have undergone a seismic change towards informality and sharing, which has been years in the making. Nowadays, people don't want just one dish; they want to order lots of things and they want to do it in fun places, places that give them an experience. The experience that a restaurant needs to offer is no longer just based around the food.
There's a little treat I like a lot called Bollycao.
It's like a brioche with chocolate inside, but industrial.