Ferran Adria
![Ferran Adria](/assets/img/authors/ferran-adria.jpg)
Ferran Adria
Ferran Adrià i Acostais a Spanish chef born on May 14, 1962 in L'Hospitalet de Llobregat. He was the head chef of the elBulli restaurant in Roses on the Costa Brava and is considered one of the best chefs in the world...
NationalitySpanish
ProfessionChef
Date of Birth14 March 1962
CountrySpain
stars thinking people
People need to understand. If they go to a show on Broadway and find seventy people working but only fifty spectators, how much would the ticket cost? That's what El Bulli's about. There are seventy actors who are playing for just fifty spectators. Is the price expensive? It's relative. How much does a normal dinner at a five-star hotel restaurant cost? Four hundred dollars. It's the same as El Bulli. But you can also think of it this way: How much would it cost to eat something that nobody else is eating?
food agriculture example
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.
simple squares needs
I am not a multimillionaire. I dont own a yacht or a Ferrari. I live in a 60-square- metre flat. My needs are simple.
hate simple luxury
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.
information
There's so much information that there is disinformation.
secret recipes unthinkable
We opened El Bulli; there were no secrets there. The recipes were not secret. Anybody who came, the recipes were there for them. This was unthinkable then.
cooking cuisine
There is not a good or a bad cuisine, just the one you like the best.
dining excited proposal
When I go to a fine dining restaurant, I'm excited and I do expect to find proposals to wake my senses.
transforming
What's wrong with transforming food?
expression cooking avant-garde
The menu de degustation is the finest expression of avant-garde cooking.
photography art jobs
At one point cinema and photography weren't treated as art. Now it's crazy to think they're not. The key question is "What is art today?" The most important artists of the last 20 years are Steve Jobs and Jonathan Ive, because the influence they have had is incredible and they've changed the world. That is art.
humble careers feet
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.
copying done chef
In my early days, I copied the great French chefs, like most chefs do. Copying is not bad. Copying and not recognizing that you are copying is bad. For me, when I go to a restaurant and am served a dish influenced by something we created at elBulli, if it's well done, it makes me extremely happy.
income avant-garde asking
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.