Ferran Adria
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
creativity mean copying
Creativity means not copying.
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.
preparation dishes
We didnt create dishes. We create preparations to create many dishes.
innovation avant-garde polemics
Innovation, being avant garde, is always polemic.
basketball home thinking
People wouldn't think of making avant-garde cuisine at home. When people play basketball at home, they can't play like Michael Jordan.
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?
discipline cooking kitchen
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.
expression cooking avant-garde
The menu de degustation is the finest expression of avant-garde cooking.
emotional talking play
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.