Ferran Adria

If I don't have pressure, I don't function.

— Ferran Adria

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

— Ferran Adria

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…

— Ferran Adria

In an avant-garde cooking restaurant, it's the experience that's the difference.

— Ferran Adria

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…

— Ferran Adria

If you think well, you cook well.

— Ferran Adria

What you feel like eating at any given moment is what you should have.

— Ferran Adria

Creativity means not copying.

— Ferran Adria

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

— Ferran Adria

There are a lot of products still to be discovered in the world and experimentation, for example with seafood and fish. There…

— Ferran Adria

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

We knew the time would come that we'd have to step down because we'd been winning Oscars for 15 years. I discovered…

— Ferran Adria

In my early days, I copied the great French chefs, like most chefs do. Copying is not bad. Copying and not recognizing…

— Ferran Adria

Chefs have only been able to work in restaurants, high-end cuisine. Why? Why haven't they been able to find other scenarios? For…

— Ferran Adria

Throughout the history of el Bulli, there have been many changes in its organisation or philosophy. This is another one of those…

— Ferran Adria

Could you imagine people eating a painting - if they could introduce a painting into their bodies? It's probably the artist's dream,…

— Ferran Adria

When a customer receives a dish, they get food and design at the same time.

— 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…

— 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,…

— Ferran Adria

I have a drivers licence, but the truth is that I hardly ever drive. I prefer to get around by taxi.

— 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…

— Ferran Adria

There's a little treat I like a lot called Bollycao. It's like a brioche with chocolate inside, but industrial.

— Ferran Adria

I think my virtue was I never thought "This is impossible.

— Ferran Adria

My idol was Johann Cruyff (a Dutch soccer player) and I wanted to be like him. But when I realized that I…

— 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