Ferran Adria Quotes

Not on morality, but on cookery, let us build our stronghold: there brandishing our frying-pan, as censer, let us offer sweet incense to the Devil, and live at ease on the fat things he has provided for his elect!

Cooking is just as creative and imaginative an activity as drawing, or wood carving, or music. And cooking draws upon your every talent--science, mathematics, energy, history, experience--and the more experience you have, the less likely are your experiments to end in drivel and disaster. The more you know, the more you can create.

As if a cookbook had anything to do with writing.

I love to cook and I know a lot of people watching love those segments, but so often they feel rushed to me. If we give 'em a bit more time to breathe, people will get more out of them.

I love doing demonstrations. I think to be a great chef you have to be a great teacher. I love doing classes with people who love food and enjoy food, bringing them all around one table so to speak.

I've never considered myself a celebrity or even part of the entertainment business. I'm a cooking teacher.

I studied cooking in Spain after college.

All chefs have pictures of food in their phones, stuffed pig's ears and pigs' heads and the like.

Of the people who cook on television, I have admired people like Jacques Pepin, Julia Child, Mario Batali, Jamie Oliver and a few others because they are free of drama, display good taste and masterful technique, and use clear exposition to bring you up to speed.

I was aiming for the cooks that I've talked to by teaching an online course and by traveling, listening to people who are really busy and harried but want to be cooking.

I grew up in a house where I was a spectator to the sport of cooking. In that way, I just learned so much about what it really takes to make food.

I love learning how to make new dishes.

I grew up watching my mom cook.

Food has always been at the frontier of creativity.

I've cooked my whole life, and I grew up in a household of cooks.

I am someone who food has been a constant in my life, and it's been a passion - it's something that I've constantly studied - and I'm constantly trying to better my craft, and that's good enough for me.

I could not be more thrilled to be writing about the recipes I love and think are essential to any novice home cook, professional, and somewhere in between.

A lot of my friends at home call me 'Chef G.'

I used to be a chef.

Being a chef never seems like a job, it becomes a true passion.

I lived my whole life in the kitchen. Not only that, but it's the passion, it's the love for cooking and food. It's dictated my entire life — every aspect of it. So, in some ways, the thought of not being able to do that anymore radically affects your life.

I cook and I chat. That's what I do. I love to write recipes, but basically, if you had to put it in a nutshell, I cook and I chat.

Cooking is at once child's play and adult joy. And cooking done with care is an act of love.

Ultimately, I realized that in order to write about food you need to understand everything about cooking, so I moved to New York and enrolled in the Institute of Culinary Education.

I love to cook. I spend weekends reading cookbooks - it's really my relaxation.