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 a customer receives a dish, they get food and design at the same time. — Ferran Adria Copy Share Image
I was 18 when I first started working at a restaurant. I was a dishwasher. I only got the job because I… — Ferran Adria Copy Share Image
When you talk about avant-garde cuisine, the surprise factor is really important. For example, I love looking at blogs and the photos,… — Ferran Adria Copy Share Image
We didnt create dishes. We create preparations to create many dishes. — 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
In more day-to-day restaurants, things have undergone a seismic change towards informality and sharing, which has been years in the making. Nowadays,… — 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 Image
In an avant-garde cooking restaurant, it's the experience that's the difference. — Ferran Adria Copy Share Image
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 Image
What you feel like eating at any given moment is what you should have. — Ferran Adria Copy Share Image
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 Image
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 Image
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 Image
