Spanish - Chef | May 14, 1962 -
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.
Ferran Adria
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When I was a teenager, my idol was the Dutch footballer Johan Cruyff. He's the only person I've ever asked for an autograph.
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I had a very normal childhood, and my mother cooked very normal food.
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I can't live without activity; I can't be sedentary.
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There are many cultural prejudices. For instance, even though fresh fish is a regional staple, Catalans don't like sashimi.
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Just to eat is a gift.
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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.
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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?
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