Ferran Adria Professions : Chef Born : May 14, 1962 Browse All Authors Top 75 quotes by Ferran Adria Remember that a very good sardine is always preferable to a not that good lobster. Ferran Adria food funny lobster Food is about being happy - at a table, thats probably where we spend most of our happiest hours. Ferran Adria hours tables 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 artist dream opportunity I think my virtue was I never thought "This is impossible. Ferran Adria virtue impossible thinking If you think well, you cook well. Ferran Adria cooks cooking thinking 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 luxury hate simple I use the kitchen as a pathway to achieve this happiness. Ferran Adria pathways kitchen cooking 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 differences believe people When people think science and cooking, they have no idea that it's not correctly expressed. We're actually applying the scientific method. People think chemistry and physics are science, but the scientific method is something else.... It's the science that the world of cooking generates: science of butter; science of the croissant. Ferran Adria people ideas thinking You need an entire life just to know about tomatoes. Ferran Adria tomatoes knows needs 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 vanguard polemics cooking What you feel like eating at any given moment is what you should have. Ferran Adria moments eating should-have 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 kitchen appreciate want The person who's receiving the food cooks as much as the chef. They have a very important role to play... There's no other activity that the person who receives it can destroy the work, can participate in how it's being done. It's emotional. Sometimes journalists are going to have to start talking more about the diners than the chefs. Ferran Adria emotional play talking 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 sky blue thinking We didnt create dishes. We create preparations to create many dishes. Ferran Adria dishes preparation We need to think about what cooking is, what context it takes place in and what its relationship to the world of art is. If there were criticisms of my presence at Documenta, that's a good thing because it means we were doing something new. Your mission in creating something artistic is to produce something new and polemical. Ferran Adria mean art thinking There is not a good or a bad cuisine, just the one you like the best. Ferran Adria cuisine cooking Creativity means not copying. Ferran Adria copying creativity mean Risk is to do something that 99 percent of the time would be a failure. Ferran Adria percent risk would-be Similar Authors Bryant Terry chef Alice Waters chef Auguste Escoffier chef Art Smith chef April Bloomfield chef Anthony Bourdain chef All Authors
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