Ferran Adria quotes - page 2

There's so much information that there is disinformation. (Ferran Adria)

When I go to a fine dining restaurant, I'm excited and I do expect to find proposals to wake my senses.

Ferran Adria

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

Friends are really important, especially when you've had the successes that I've had. I've gone really far in my career, so they're the ones that keep you humble, keep your feet on the ground.

Ferran Adria

I believe that if you eat well, you work even better.

Ferran Adria

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

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

There are many cultural prejudices. For instance, even though fresh fish is a regional staple, Catalans don't like sashimi.

Ferran Adria

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

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Ferran Adria

Ferran Adria - Image

Occupation: Spanish Chef
Born: May 14, 1962
Quotes count: 34

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