Ferran Adria Quotes
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Risk is to do something that 99 percent of the time would be a failure.
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Innovation, being avant garde, is always polemic.
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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.
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I never even dreamed of being a chef, and that's fundamental.
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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.
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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.
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I had a very normal childhood, and my mother cooked very normal food.
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Everywhere the sky is blue. There are a multitude of cuisines and dishes. I think of them as the languages and dialects of food.