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? These are the kind of questions we are asking ourselves. So the new scenario will allow them to do whatever they want to do, whenever they want to do it.

Ferran Adria

Categorized in : Want Asking Able

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