Spanish - Chef | May 14, 1962 -
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.
Ferran Adria
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Friends are really important, especially when you've had the successes that I've had. I've gone really far in my career, so they're the ones that keep you humble, keep your feet on the ground.
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I don't read books regularly, because I'm always writing them. I've written 30 books, thousands of pages.
WritingAlwaysBecauseBooksRead
I cook more theoretically than I do practically. My job is creative, and in the kitchen, the biggest part of my creativity is theoretical.
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Why not mix this and that? If soy goes well with fish, how come no one does beef carpaccio with soy? Why do we have such a taste and not another? It's all about culture. There is something, however, that I really don't like: bell peppers.
CultureFishWhyBellTasteWell
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.
ChangeCityRestaurantYearYou
We never have business meals at El Bulli. If it's about business, you're probably not paying much attention to the food.
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If I were a customer, and I was given a dish with peppers, I would hate it. I also don't like blood sausage.
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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.
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I never even dreamed of being a chef, and that's fundamental.
ChefNeverBeingEvenDreamed
When we're ill, one of the last things we have that we can enjoy is food.
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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.
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