Innovation, being avant garde, is always polemic. Ferran Adria avantgardeinnovation 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
When people arrive at El Bulli, everybody goes through the kitchen. It's a way of making them feel at home. When they leave, the only thing I ask is whether they've been happy. Everything in between, I don't particularly care. Ferran Adria arrivebullicare share on social
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 chefclosecombine Change image and share on social
There are many cultural prejudices. For instance, even though fresh fish is a regional staple, Catalans don't like sashimi. Ferran Adria catalanculturalfish Change image and share on social
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. Ferran Adria askautographcruyff 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
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
Monkeys don't enjoy or appreciate flavours. Experts have told us that human beings are the only beings that can appreciate food at this higher level and the only living beings that cook. Ferran Adria beingcookenjoy Change image and share on social
