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
I can't live without activity; I can't be sedentary. Ferran Adria activitylivesedentary 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
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. Ferran Adria dishdishwasherfind Change image and share on social
Innovation, being avant garde, is always polemic. Ferran Adria avantgardeinnovation Change image and share on social
I have a driver's licence, but the truth is that I hardly ever drive. I prefer to get around by taxi. Ferran Adria drivedriverlicence Change image and 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
When you talk about avant-garde cuisine, the surprise factor is really important. For example, I love looking at blogs and the photos, but I'm not that keen on other people taking photos of my dishes. Ferran Adria avantblogcuisine Change image and share on social
For me to go to a restaurant and eat something that is not only good, but totally new, is a double thrill. Double the enjoyment. Ferran Adria doubleeatenjoyment 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
