Ferran Adria

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

— Ferran Adria

Creativity means not copying.

— Ferran Adria

What's wrong with transforming food?

— Ferran Adria

Just to eat is a gift.

— Ferran Adria

If you think well, you cook well.

— Ferran Adria

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

— Ferran Adria

The menu de degustation is the finest expression of avant-garde cooking.

— Ferran Adria

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

— Ferran Adria

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

— Ferran Adria

There is not a good or a bad cuisine, just the one you like the best.

— Ferran Adria

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

— Ferran Adria

I can't live without activity; I can't be sedentary.

— Ferran Adria

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

— Ferran Adria

Food is about being happy -- at a table, thats probably where we spend most of our happiest hours...

— 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

For me to go to a restaurant and eat something that is not only good, but totally new, is a double thrill.…

— Ferran Adria

Our kitchen is a kitchen that makes food designed to be tasted with the five senses and it requires concentration to appreciate…

— 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…

— 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

There are many cultural prejudices. For instance, even though fresh fish is a regional staple, Catalans don't like sashimi.

— 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

I wanted to take nouvelle cuisine further, to the point where we were breaking down the essence of taste and sensation, reconfiguring…

— Ferran Adria

Monkeys don't enjoy or appreciate flavours. Experts have told us that human beings are the only beings that can appreciate food at…

— Ferran Adria

When people think science and cooking, they have no idea that it's not correctly expressed. We're actually applying the scientific method. People…

— Ferran Adria

I was 18 when I first started working at a restaurant. I was a dishwasher. I only got the job because I…

— 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,…

— 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

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

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 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

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

People need to understand. If they go to a show on Broadway and find seventy people working but only fifty spectators, how…

— Ferran Adria

I don't have a favorite cooking tool. In the kitchen, I always have my pencil and notebook in my hand. I cook…

— 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

The avant-garde has always existed throughout the history of mankind. The good things from the avant-garde last and eventually, after many years,…

— Ferran Adria

A chef is a chef, a cook is a cook; a lorry driver is a lorry driver and a designer is a…

— Ferran Adria

We didnt create dishes. We create preparations to create many dishes.

— Ferran Adria

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

— Ferran Adria

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

— Ferran Adria

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

— Ferran Adria