Ferran Adria
Ferran Adria
Ferran Adrià i Acostais 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...
NationalitySpanish
ProfessionChef
Date of Birth14 March 1962
CountrySpain
thrill restaurants enjoyment
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.
thinking sky blue
Everywhere the sky is blue. There are a multitude of cuisines and dishes. I think of them as the languages and dialects of food.
thinking cooking wells
If you think well, you cook well.
stars thinking people
People need to understand. If they go to a show on Broadway and find seventy people working but only fifty spectators, how much would the ticket cost? That's what El Bulli's about. There are seventy actors who are playing for just fifty spectators. Is the price expensive? It's relative. How much does a normal dinner at a five-star hotel restaurant cost? Four hundred dollars. It's the same as El Bulli. But you can also think of it this way: How much would it cost to eat something that nobody else is eating?
risk would-be percent
Risk is to do something that 99 percent of the time would be a failure.
believe differences people
Salt is the only product that changes cuisine. There's a big difference between food that has salt and food without it. If you don't believe that, ask people who can't eat salt.
thinking impossible virtue
I think my virtue was I never thought "This is impossible.
dream artist opportunity
Could you imagine people eating a painting -- if they could introduce a painting into their bodies? It's probably the artist's dream, and we have the opportunity to do so.
tables hours
Food is about being happy -- at a table, thats probably where we spend most of our happiest hours...
food sardines lobster
Remember that a very good sardine is always preferable to a not that good lobster.