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
artist years people
A chef is a chef, a cook is a cook; a lorry driver is a lorry driver and a designer is a designer. I've never heard anyone say that Philippe Starck is a chef. The important thing is dialogue. If I said to Norman Foster that he was a chef he'd say "No", but he might have a dialogue with chefs. People have said to me for many years that I'm not a chef and that I'm an artist instead, but I always say, "No, I'm a chef." I just have dialogues with designers.
photography art jobs
At one point cinema and photography weren't treated as art. Now it's crazy to think they're not. The key question is "What is art today?" The most important artists of the last 20 years are Steve Jobs and Jonathan Ive, because the influence they have had is incredible and they've changed the world. That is art.
art mean thinking
We need to think about what cooking is, what context it takes place in and what its relationship to the world of art is. If there were criticisms of my presence at Documenta, that's a good thing because it means we were doing something new. Your mission in creating something artistic is to produce something new and polemical.
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.
appreciate beings enjoy experts food higher human level living monkeys
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.
arrive ask everybody goes home people whether
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.
written
I don't read books regularly, because I'm always writing them. I've written 30 books, thousands of pages.
aspects fascinated food perfect plus
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.
attention business food meals paying
We never have business meals at El Bulli. If it's about business, you're probably not paying much attention to the food.
regional though
There are many cultural prejudices. For instance, even though fresh fish is a regional staple, Catalans don't like sashimi.
believe work
I believe that if you eat well, you work even better.
child children connection cook cooking early food involved life normal plays rest sports
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.
breaking cuisine essence food hits intense point series taste
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.
change hard year
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.