Ferran Adria Quotes - Page 3

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• 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

  People, Important, Avant Garde

  "Ferran Adrià Discusses His Future". Interview with Sara Bonisteel, www.epicurious.com.

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

  Ferran Adria

  Mother, Childhood, Normal

  "From El Bulli to the family kitchen". Interview with Joanna Moorhead Fri 30 Sep 2011 19.04 EDT First published on Fri 30 Sep 2011 19.04 EDT, www.theguardian.com. September 30, 2011.

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• 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

  Cooking, Recipes, May

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• 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

  Philosophy, Creativity, Risk

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• 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

  Discipline, Cooking, Kitchen

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

  Ferran Adria

  Differences, Cooking, Avant Garde

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• 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

  Moving, Dining, Designer

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• 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

  Eye, Discipline, Levels

  "What next for El Bulli mastermind Ferran Adrià?". Interview with Stuart Husband, www.telegraph.co.uk. August 2, 2012.

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• 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

  Humble, Careers, Feet

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• I have a drivers licence, but the truth is that I hardly ever drive. I prefer to get around by taxi.

  Ferran Adria

  Truth Is, Taxi, Drivers

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• In more day-to-day restaurants, things have undergone a seismic change towards informality and sharing, which has been years in the making. Nowadays, people don't want just one dish; they want to order lots of things and they want to do it in fun places, places that give them an experience. The experience that a restaurant needs to offer is no longer just based around the food.

  Ferran Adria

  Fun, Order, Years

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