You need an entire life just to know about tomatoes. Ferran Adria More Quotes by Ferran Adria More Quotes From Ferran Adria Remember that a very good sardine is always preferable to a not that good lobster. Ferran Adria foodfunnylobster Food is about being happy - at a table, thats probably where we spend most of our happiest hours. Ferran Adria hourstables 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 artistdreamopportunity I think my virtue was I never thought "This is impossible. Ferran Adria virtueimpossiblethinking If you think well, you cook well. Ferran Adria cookscookingthinking 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 luxuryhatesimple I use the kitchen as a pathway to achieve this happiness. Ferran Adria pathwayskitchencooking 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 differencesbelievepeople 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 peopleideasthinking 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 vanguardpolemicscooking What you feel like eating at any given moment is what you should have. Ferran Adria momentseatingshould-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 kitchenappreciatewant 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 emotionalplaytalking 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 skybluethinking We didnt create dishes. We create preparations to create many dishes. Ferran Adria dishespreparation 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 meanartthinking There is not a good or a bad cuisine, just the one you like the best. Ferran Adria cuisinecooking Creativity means not copying. Ferran Adria copyingcreativitymean Risk is to do something that 99 percent of the time would be a failure. Ferran Adria percentriskwould-be There are a lot of products still to be discovered in the world and experimentation, for example with seafood and fish. There are thousands of products that we're not eating right now that maybe will be cultivated in a good agriculture situation, a sustainable, ecological way. Maybe there will be textures or flavors we hadn't even thought of. In the Amazon there are 400 fruits that are not cultivated right now. They're just incredible fruits. Textures, tastes that we don't know right now. Ferran Adria textureagriculturefood
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