Innovation, being avant garde, is always polemic. Ferran Adria avantgardeinnovation Change image and share on social
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 ferrariflatlive Change image and share on social
Risk is to do something that 99 percent of the time would be a failure. Ferran Adria failurepercentrisk Change image and share on social
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 to Ibiza for vacation, and washing dishes was the only job I could find. Ferran Adria dishdishwasherfind Change image and share on social
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 bloodcustomerdish Change image and share on social
When you talk about avant-garde cuisine, the surprise factor is really important. For example, I love looking at blogs and the photos, but I'm not that keen on other people taking photos of my dishes. Ferran Adria avantblogcuisine Change image and share on social
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 doubleeatenjoyment Change image and share on social
I believe that if you eat well, you work even better. Ferran Adria eatwork Change image and share on social
When people arrive at El Bulli, everybody goes through the kitchen. It's a way of making them feel at home. When they leave, the only thing I ask is whether they've been happy. Everything in between, I don't particularly care. Ferran Adria arrivebullicare share on social
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 adriaaspectchallenge Change image and share on social