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
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.
written
I don't read books regularly, because I'm always writing them. I've written 30 books, thousands of pages.
aspects fascinated food perfect plus
Ferran Adria making hamburgers... some thought it was crazy. But getting them perfect was a challenge. Plus I'm fascinated by all aspects of food.
attention business food meals paying
We never have business meals at El Bulli. If it's about business, you're probably not paying much attention to the food.
regional though
There are many cultural prejudices. For instance, even though fresh fish is a regional staple, Catalans don't like sashimi.
believe work
I believe that if you eat well, you work even better.
child children connection cook cooking early food involved life normal plays rest sports
If a child plays sport early in childhood, and doesn't give it up, he will play sport for the rest of his life. And if children have a connection with, and are involved in the preparation of, the food they eat, then it will be normal for them to cook these kind of meals, and they will go on cooking them for the rest of their lives.
breaking cuisine essence food hits intense point series taste
I wanted to take nouvelle cuisine further, to the point where we were breaking down the essence of taste and sensation, reconfiguring food as a series of really intense hits on the tongue.
change hard year
In a city, it's very hard to do a restaurant, an avant-garde-cuisine restaurant, where each year you need to change the whole menu.
beef bell goes mix soy
Why not mix this and that? If soy goes well with fish, how come no one does beef carpaccio with soy? Why do we have such a taste and not another? It's all about culture. There is something, however, that I really don't like: bell peppers.
asked dutch footballer
When I was a teenager, my idol was the Dutch footballer Johan Cruyff. He's the only person I've ever asked for an autograph.
needs
I am not a multimillionaire. I don't own a yacht or a Ferrari. I live in a 60-square- metre flat. My needs are simple.
biggest job
I cook more theoretically than I do practically. My job is creative, and in the kitchen, the biggest part of my creativity is theoretical.
job washing
I was 18 when I first started working at a restaurant. I was a dishwasher. I only got the job because I wanted to go to Ibiza for vacation, and washing dishes was the only job I could find.