When we're ill, one of the last things we have that we can enjoy is food. Ferran Adria More Quotes by Ferran Adria More Quotes From Ferran Adria I don't have a favorite cooking tool. In the kitchen, I always have my pencil and notebook in my hand. I cook more theoretically than I do practically. My job is creative, and in the kitchen, the biggest part of my creativity is theoretical. The pencil has a symbolic meaning for me. The type of person who carries a pencil around is the type of person who's open to change. Someone who walks around with a pen isn't; he's the opposite. Ferran Adria notebook creativity jobs There's so much information that there is disinformation. Ferran Adria information 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 recipes cooking may The menu de degustation is the finest expression of avant-garde cooking. Ferran Adria avant-garde cooking expression I don't worry about the things I can't change. Ferran Adria cant-change i-can worry I had a very normal childhood, and my mother cooked very normal food. Ferran Adria childhood normal mother 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 creativity creative people 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 creativity risk philosophy There's a little treat I like a lot called Bollycao. It's like a brioche with chocolate inside, but industrial. Ferran Adria treats chocolate littles Like all disciplines where information is shared and work contributes to their advancement, cuisine should be no different. The kitchen is our life, and we are available to share. We want to share our work so that future generations can cook and create a more efficient, easy and unquestionable quality. Ferran Adria kitchen discipline cooking 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 avant-garde important people 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 able asking want 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 simple nuts home In an avant-garde cooking restaurant, it's the experience that's the difference. Ferran Adria avant-garde differences cooking 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 designer dining moving If I don't have pressure, I don't function. Ferran Adria function ifs pressure 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 careers humble feet 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 discipline levels eye I have a drivers licence, but the truth is that I hardly ever drive. I prefer to get around by taxi. Ferran Adria taxi drivers truth-is When a customer receives a dish, they get food and design at the same time. Ferran Adria dishes design customers
