108 Quotes by Ferran Adria

In my early days, I copied the great French chefs, like most chefs do. Copying is not bad. Copying and not recognizing that you are copying is bad. For me, when I go to a restaurant and am served a dish influenced by something we created at elBulli, if it’s well done, it makes me extremely happy.

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.

In an avant-garde cooking restaurant, it’s the experience that’s the difference.

If I don’t have pressure, I don’t function.

You can see it on the Internet now. New society demands that people share their knowledge. It’s asking multimillionaires to share their money and creative people to share their creativity. Whoever doesn’t share their wealth, be it knowledge, money, or creativity, will be dead.

I can't live without activity; I can't be sedentary.

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

Just to eat is a gift.

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?