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 avantchangecity Change image and share on social
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 avantchefcuisine share on social
There are many cultural prejudices. For instance, even though fresh fish is a regional staple, Catalans don't like sashimi. Ferran Adria catalanculturalfish Change image and share on social
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 askautographcruyff Change image and share on social
I don't read books regularly, because I'm always writing them. I've written 30 books, thousands of pages. Ferran Adria bookhavepage Change image and share on social
I never even dreamed of being a chef, and that's fundamental. Ferran Adria chefdreamfundamental Change image and share on social
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 bigcookcreative Change image and share on social
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 beingcookenjoy Change image and share on social
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 attentionbullibusiness Change image and share on social