108 Quotes by Ferran Adria

I have a drivers licence, but the truth is that I hardly ever drive. I prefer to get around by taxi.

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.

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.

I don't worry about the things I can't change.

I never even dreamed of being a chef, and that's fundamental.

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? These are the kind of questions we are asking ourselves. So the new scenario will allow them to do whatever they want to do, whenever they want to do it.

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.

Everywhere the sky is blue. There are a multitude of cuisines and dishes. I think of them as the languages and dialects of food.

I cook more theoretically than I do practically. My job is creative, and in the kitchen, the biggest part of my creativity is theoretical.