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Ferran Adria [1962-0] Spanish
Rank: 101
Chef


Ferran Adrià Acosta is 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.

Failure



QuoteTagsRank
I never even dreamed of being a chef, and that's fundamental.
101
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.
102
I don't dream at night; life has given me the stuff I need to be able to dream during the day. I'm very lucky.
103
I have a driver's licence, but the truth is that I hardly ever drive. I prefer to get around by taxi.
104
I don't worry about the things I can't change.
105
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?
106
Innovation, being avant garde, is always polemic.
107
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.
108
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.
109
Risk is to do something that 99 percent of the time would be a failure. Failure
110
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.
111
I cook more theoretically than I do practically. My job is creative, and in the kitchen, the biggest part of my creativity is theoretical.
112
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.
113
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.
114
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.
115
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.
116
I can't live without activity; I can't be sedentary.
117
Everywhere the sky is blue. There are a multitude of cuisines and dishes. I think of them as the languages and dialects of food.
118
Just to eat is a gift.
119
I don't read books regularly, because I'm always writing them. I've written 30 books, thousands of pages.
120
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.
121
We never have business meals at El Bulli. If it's about business, you're probably not paying much attention to the food.
122
If I were a customer, and I was given a dish with peppers, I would hate it. I also don't like blood sausage.
123
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.
124
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.
125
I believe that if you eat well, you work even better.
126
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.
201
There are many cultural prejudices. For instance, even though fresh fish is a regional staple, Catalans don't like sashimi.
202
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.
203
When we're ill, one of the last things we have that we can enjoy is food.
204
I had a very normal childhood, and my mother cooked very normal food.
205
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.
206

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