Ferran Adria Quotes

I do a lot of recipe creation. Translation: cooking tempting dishes that must be eaten.

Cooking is an art form, a creative thing.

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.

Part of what makes a great chef is the ability to adapt, cook, and to taste. A great chef will use all their food knowledge, food memories, and senses to work with each ingredient and apply themselves to the dish they are creating.

A chef is a mixture maybe of artistry and craft. You have to learn the craft really to get there.

All I watch is the Food Network. I took a cheesemaking class a few weeks ago, and I told my family and friends to only get me kitchen stuff on my birthday. I'm into every kind of cookbook and anything by Anthony Bourdain. I'd love to own a restaurant if I could find the right chef.

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

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

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.

I find cooking very therapeutic. As a creative person, I relish cooking because it's such a creative process. You can cook anything out of anything.

You get a lot of young chefs who have a lot of savoir-faire, a lot of technical knowledge. What's important is to convey to them a cuisine that is made from the heart.

I was always a good cook from my mum showing me when I was a young lad, but hiring a chef helped me to understand food better.

Cooking is not a craft to get into for money. The money may come, or it may not. But you must get into it for the craft and the culture.

I always liked the stress, the real high-stakes, get-the-orders-out line-cook job, as well as the ordering of the produce and everything - it's really similar to making music for a show like 'Hannibal.' It's like cooking; it's just like owning a restaurant.

As chefs, especially pastry chefs, your creativity plays such an important part in your daily work. We truly do have a blank canvas to work with every time we create a new dish.

As a chef, I got into this because I love the creative energy and I love the science, but I also love to feed people and make them happy.

It is not difficult now to make good food because we have sophisticated equipment and refined ingredients. Being innovative also helps you. It sets you apart from other chefs. But taste is king.

When I first started cooking, I was very much an intuitive cook when it came to taste, but that didn't mean I didn't want to know why some things worked and why others did not. My interest took me to culinary school.

I've cooked just about everything really.

There will never be a right or wrong way to cook something, but there will always be a more informed way.

I write in the morning - and then I'm always experimenting and tasting recipes for the books.

If you can't think like an onion or a carrot or a tomato, you may be a technician, but you won't understand what you're doing, and your dish will be flat.

I had kicked around the idea for Good Eats when I was directing commercials.

Gastronomy is my hobby. I'm simply the casting director. Once I've brought all the right people together, it is they who must work together to tell a story.

I might cook occasionally, but I'm not a good cook. That's not my passion.