I don't worry about the things I can't change. Ferran Adria changethingworry Change image and share on social
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. Ferran Adria beefbellcarpaccio share on social
If I were a customer, and I was given a dish with peppers, I would hate it. I also don't like blood sausage. Ferran Adria bloodcustomerdish Change image and share on social
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. Ferran Adria avantchangecity Change image and share on social
I don't read books regularly, because I'm always writing them. I've written 30 books, thousands of pages. Ferran Adria bookhavepage Change image and share on social
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. Ferran Adria adriaaspectchallenge Change image and share on social
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? Ferran Adria avantchefcuisine share on social
Innovation, being avant garde, is always polemic. Ferran Adria avantgardeinnovation Change image and share on social
I never even dreamed of being a chef, and that's fundamental. Ferran Adria chefdreamfundamental Change image and share on social
I cook more theoretically than I do practically. My job is creative, and in the kitchen, the biggest part of my creativity is theoretical. Ferran Adria bigcookcreative Change image and share on social
