Ferran Adria Quotes

20 quotes in 204 categories

• You cannot get an influence from the cuisine of a country if you don't understand it. You've got to study it.
• If you think well, you cook well.
• Innovation, being avant garde, is always polemic.
• 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…
• Food is about being happy -- at a table, thats probably where we spend most of our happiest hours...
• The menu de degustation is the finest expression of avant-garde cooking.
• We didnt create dishes. We create preparations to create many dishes.
• I don't do my mother's cooking. Because I am a professional and she isn't. Even if she is a better cook.
• What's wrong with transforming food?
• Remember that a very good sardine is always preferable to a not that good lobster.
• I don't worry about the things I can't change.
• I believe that if you eat well, you work even better.
• Everywhere the sky is blue. There are a multitude of cuisines and dishes. I think of them as the languages and dialects of food.
• Just to eat is a gift.
• 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…
• 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 wanted to take nouvelle cuisine further, to the point where we were breaking down the essence of taste and sensation, reconfiguring food as a…
• Risk is to do something that 99 percent of the time would be a failure.
• 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.
• I had a very normal childhood, and my mother cooked very normal food.

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