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 Copy Share Image
Everywhere the sky is blue. There are a multitude of cuisines and dishes. I think of them as the languages and dialects… — Ferran Adria Copy Share Image
Ferran Adria making hamburgers... some thought it was crazy. But getting them perfect was a challenge. Plus I'm fascinated by all aspects… — Ferran Adria Copy Share Image
The person who's receiving the food cooks as much as the chef. They have a very important role to play... There's no… — Ferran Adria Copy Share Image
We need to think about what cooking is, what context it takes place in and what its relationship to the world of… — Ferran Adria Copy Share Image
Salt is the only product that changes cuisine. There's a big difference between food that has salt and food without it. If… — Ferran Adria Copy Share Image
You may say, "Oh, no. You can't touch a traditional recipe." But we ask: why can't you? Back in 1350, a vinaigrette… — Ferran Adria Copy Share Image
I never cook at home. After 15 hours at work, I don't have much of a desire to cook at home. I… — Ferran Adria Copy Share Image
In my early days, I copied the great French chefs, like most chefs do. Copying is not bad. Copying and not recognizing… — Ferran Adria Copy Share Image
When people arrive at El Bulli, everybody goes through the kitchen. It's a way of making them feel at home. When they… — Ferran Adria Copy Share Image
We'll work with any designer producing something linked to gastronomy. So a chair for the dining area, a van to move food… — Ferran Adria Copy Share Image
Like all disciplines where information is shared and work contributes to their advancement, cuisine should be no different. The kitchen is our… — Ferran Adria Copy Share Image
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… — Ferran Adria Copy Share
In an avant-garde cooking restaurant, it's the experience that's the difference. — Ferran Adria Copy Share
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… — Ferran Adria Copy Share
There are a lot of products still to be discovered in the world and experimentation, for example with seafood and fish. There are thousands… — Ferran Adria Copy Share
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 Copy Share
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… — Ferran Adria Copy Share
In my early days, I copied the great French chefs, like most chefs do. Copying is not bad. Copying and not recognizing that you… — Ferran Adria Copy Share
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… — Ferran Adria Copy Share
Throughout the history of el Bulli, there have been many changes in its organisation or philosophy. This is another one of those moments. There… — Ferran Adria Copy Share
