Ferran Adria Quotes

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Ferran Adria

Profession : Chef

Birth : May 14, 1962

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

Ferran Adria

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

Ferran Adria

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.

Ferran Adria

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.

Ferran Adria

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

Ferran Adria

I don't worry about the things I can't change.

Ferran Adria

When you talk about avant-garde cuisine, the surprise factor is really important. For example, I love looking at blogs and the photos, but I'm not that keen on other people taking photos of my dishes.

Ferran Adria

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

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

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.

Ferran Adria

Just to eat is a gift.

Ferran Adria

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

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

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.

Ferran Adria

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

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

Why not mix this and that? If soy goes well with fish, how come no one does beef carpaccio with soy? Why do we have such a taste and not another? It's all about culture. There is something, however, that I really don't like: bell peppers.

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

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