Spanish Catalan chef (1962- )
The avant-garde has always existed throughout the history of mankind. The good things from the avant-garde last and eventually, after many years, become tradition and people forget they were ever part of the avant-garde. The kitchen is a living discipline, always evolving, and there will always be cutting edge things that over the years, ends up being part of tradition.
FERRAN ADRIA
The Vancouver Sun, Mar. 4, 2014
What I am most proud of, is that today, I see that the values and spirit of what grew in the kitchen at elBulli are present in so many kitchens and places around the world today.
FERRAN ADRIA
The Vancouver Sun, Mar. 4, 2014
Throughout the history of el Bulli, there have been many changes in its organisation or philosophy. This is another one of those moments. There will be risk, and freedom, and creativity. But there won't be opening hours, or reservations, or routines.
FERRAN ADRIA
The Telegraph, Jan. 29, 2011
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.
FERRAN ADRIA
Disegno Daily, Apr. 28, 2014
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? These are the kind of questions we are asking ourselves. So the new scenario will allow them to do whatever they want to do, whenever they want to do it.
FERRAN ADRIA
Washington Post, Oct. 11, 2011
I think my virtue was I never thought "This is impossible."
FERRAN ADRIA
The Vancouver Sun, Mar. 4, 2014