Spanish - Chef | May 14, 1962 -
I have a driver's licence, but the truth is that I hardly ever drive. I prefer to get around by taxi.
Ferran Adria
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Risk is to do something that 99 percent of the time would be a failure.
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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.
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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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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.
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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.
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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 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.
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I don't worry about the things I can't change.
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I believe that if you eat well, you work even better.
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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.
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Innovation, being avant garde, is always polemic.
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