Ferran Adria Quotes

In a day and age when there are so many culinary competitions - ranging from contests of taste to those of technique - The World Food Championships will be the ultimate food competition.

Back in the day, cooking definitely was the thing where you could make a lot of money. Also, it was something that I liked to do.

I studied to be a chef as a side thing, a little hobby that I enjoyed doing, but I ended up falling madly in love with the food and the lifestyle.

My reasons for becoming a chef are somewhat of a cliche. I always loved to eat but it was watching my parents cook that really served as the impetus for my career choice.

You don't go into being a chef for the money.

I was actually going to be a chef before I got sidetracked. I used to make deserts for restaurants as a young teenage mother to make money.

It is important to experiment and endlessly seek after creating the best possible flavors when preparing foods. That means not being afraid to experiment with various ingredients.

I think the most wonderful thing in the world is another chef. I'm always excited about learning new things about food.

I enjoy watching talented cooks bringing together ingredients into a fabulous dish.

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.

The art of the cuisine, when fully mastered, is the one human capability of which only good things can be said.

Chefs don't become chefs just to earn stars - that's not the goal.

I have met a lot of top chefs around the world during my travels. Each one of them has said 'Ratatouille' is their favorite movie and the only movie that truly captures what they do.

I love food and am very good at improvising when preparing it - it's a really creative experience for me.

I always had a fantasy of being a chef, because I like kitchen life.

I am a better cook than I am an actor. If I have any ego, it's about cooking. I'm one of the best cooks... and I cook in any language.

Creating deluxe cuisine is like playing a sport. Always competitive. Always challenging. And if you slow down a bit, you can no longer return to the top level.

Ever since I read 'Kitchen Confidential,' I saw a little light bulb go off. Being a chef is like being on a pirate ship; it's not like 'Who Is Killing the Great Chefs of Europe?' or whatever my impression was as I was growing up.

You don't become a chef to become famous.

I do like to cook; I'm sort of a mad scientist in the kitchen.

I've been a cook all my life, but I am still learning to be a good chef. I'm always learning new techniques and improving beyond my own knowledge because there is always something new to learn and new horizons to discover.

The album 'Kelis Was Here' sucked the life out of me, and so I went off and studied to be a Cordon Bleu chef. What's great about food is that it's less about who you know and what you look like, and more about if you're any good.

A great chef is an artist that I truly respect.

Chefs are nutters. They're all self-obsessed, delicate, dainty, insecure little souls and absolute psychopaths. Every last one of them.

Chef Thomas Keller was an inspiration to me and many, many young cooks like me. He told us that the role of the new, modern chef is different.