Top 70 Ferran Quotes: Famous Quotes & Sayings About Ferran

#1. Comparing Ferran with Heston or Grant makes no
more sense than comparing three painters because
they buy the same brand of brushes. - Jeffrey Steingarten

Grant Achatz

#2. Anyone who knows me knows that I have never been shy about how important Ferran Adria has been in my life; he is a friend, a mentor, an inspiration.

Jose Andres

#3. 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

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

Ferran Adria

#5. You can see it on the Internet now. New society demands that people share their knowledge. It's asking multimillionaires to share their money and creative people to share their creativity. Whoever doesn't share their wealth, be it knowledge, money, or creativity, will be dead.

Ferran Adria

#6. If you think well, you cook well.

Ferran Adria

#7. The winner isn't the first one to get there, but the first one to make the most of all the potential of the discovery.

Ferran Soriano

#8. We opened El Bulli; there were no secrets there. The recipes were not secret. Anybody who came, the recipes were there for them. This was unthinkable then.

Ferran Adria

#9. You may say, "Oh, no. You can't touch a traditional recipe." But we ask: why can't you? Back in 1350, a vinaigrette was a stew, so we ask, why not? This can be applied to any kind of cooking, and that's the shocking part of it. It kind of bends all the traditions. It's a good thing.

Ferran Adria

#10. If you go off the edge, it's not cooking anymore, so you have to push it to the limit ... What are the limits?

Ferran Adria

#11. 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

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

Ferran Adria

#13. 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

#14. 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

#15. There's so much information that there is disinformation.

Ferran Adria

#16. People wouldn't think of making avant-garde cuisine at home. When people play basketball at home, they can't play like Michael Jordan.

Ferran Adria

#17. 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

#18. What's wrong with transforming food?

Ferran Adria

#19. I'm not a materialist, I don't care for things. I don't like cars, I hate things that can be exploited. I live a simple life. The only luxuries I have in my life are travel and food.

Ferran Adria

#20. 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

#21. Could you imagine people eating a painting
if they could introduce a painting into their bodies? It's probably the artist's dream, and we have the opportunity to do so.

Ferran Adria

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

Ferran Adria

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

Ferran Adria

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

Ferran Adria

#25. 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

#26. I use the kitchen as a pathway to achieve this happiness.

Ferran Adria

#27. Throughout the history of el Bulli, there have been many changes in its organisation or philosophy. This is another one of those moments. There will be risk, and freedom, and creativity. But there won't be opening hours, or reservations, or routines.

Ferran Adria

#28. I never cook at home. After 15 hours at work, I don't have much of a desire to cook at home. I do eat at home, but it's always something simple. Raw nuts. Almonds, hazelnuts, pine nuts
these are marvelous products. I am, however, the type that likes to go out to eat a lot. I never tire of it.

Ferran Adria

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

Ferran Adria

#30. 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

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

Ferran Adria

#32. 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

#33. 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

#34. I had a very normal childhood, and my mother cooked very normal food.

Ferran Adria

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

Ferran Adria

#36. 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

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

Ferran Adria

#38. 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

#39. You need an entire life just to know about tomatoes.

Ferran Adria

#40. 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

#41. 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

#42. My idol was Johann Cruyff (a Dutch soccer player) and I wanted to be like him. But when I realized that I would never be, I decided to do something else. I met the kitchen by chance and quickly became completely enamoured by it.

Ferran Adria

#43. I think my virtue was I never thought This is impossible.

Ferran Adria

#44. Our kitchen is a kitchen that makes food designed to be tasted with the five senses and it requires concentration to appreciate all that we want to express.

Ferran Adria

#45. 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

#46. You cannot get an influence from the cuisine of a country if you don't understand it. You've got to study it.

Ferran Adria

#47. Just to eat is a gift.

Ferran Adria

#48. Remember that a very good sardine is always preferable to a not that good lobster.

Ferran Adria

#49. Innovation, being avant garde, is always polemic.

Ferran Adria

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

Ferran Adria

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

Ferran Adria

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

Ferran Adria

#53. Wherever you go, there you are.

Terri Ferran

#54. 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 lived with since I started cooking.

Ferran Adria

#55. 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

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

Ferran Adria

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

Ferran Adria

#58. In my early days, I copied the great French chefs, like most chefs do. Copying is not bad. Copying and not recognizing that you are copying is bad. For me, when I go to a restaurant and am served a dish influenced by something we created at elBulli, if it's well done, it makes me extremely happy.

Ferran Adria

#59. 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

#60. Salt is the only product that changes cuisine. There's a big difference between food that has salt and food without it. If you don't believe that, ask people who can't eat salt.

Ferran Adria

#61. 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

#62. 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

#63. We'll work with any designer producing something linked to gastronomy. So a chair for the dining area, a van to move food around. Anything that's connected to the gastronomic process.

Ferran Adria