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Ferran Adria

Innovation, being avant garde, is always polemic.

— Ferran Adria being

I don't dream at night; life has given me the stuff I need to be able to dream during the day. I'm very lucky.

— Ferran Adria life

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

— Ferran Adria time

When I was a teenager, my idol was the Dutch footballer Johan Cruyff. He's the only person I've ever asked for an autograph.

— Ferran Adria age

If a child plays sport early in childhood, and doesn't give it up, he will play sport for the rest of his life. And if children have a connection with, and are involved in the preparation of, the food they eat, then it will be normal for them to cook these kind of meals, and they will go on cooking them for the rest of their lives.

— Ferran Adria life

Everywhere the sky is blue. There are a multitude of cuisines and dishes. I think of them as the languages and dialects of food.

— Ferran Adria food

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.

— Ferran Adria joy

I am not a multimillionaire. I don't own a yacht or a Ferrari. I live in a 60-square- metre flat. My needs are simple.

— Ferran Adria ya

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

— Ferran Adria live

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

— Ferran Adria change

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

— Ferran Adria truth

Just to eat is a gift.

— Ferran Adria gift

Why not mix this and that? If soy goes well with fish, how come no one does beef carpaccio with soy? Why do we have such a taste and not another? It's all about culture. There is something, however, that I really don't like: bell peppers.

— Ferran Adria culture

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 who want to do avant-garde cuisine, should they be finding their income in a restaurant?

— Ferran Adria work

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 you can do with your eyes closed.

— Ferran Adria you

Ferran Adria making hamburgers... some thought it was crazy. But getting them perfect was a challenge. Plus I'm fascinated by all aspects of food.

— Ferran Adria food

I cook more theoretically than I do practically. My job is creative, and in the kitchen, the biggest part of my creativity is theoretical.

— Ferran Adria art

I don't read books regularly, because I'm always writing them. I've written 30 books, thousands of pages.

— Ferran Adria writing

If I were a customer, and I was given a dish with peppers, I would hate it. I also don't like blood sausage.

— Ferran Adria hate

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 series of really intense hits on the tongue.

— Ferran Adria food

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

— Ferran Adria work

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 menu.

— Ferran Adria change

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 business

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 the ones that keep you humble, keep your feet on the ground.

— Ferran Adria success

Monkeys don't enjoy or appreciate flavours. Experts have told us that human beings are the only beings that can appreciate food at this higher level and the only living beings that cook.

— Ferran Adria joy

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