Ferran Adria Quotes

I have never cared very deeply about the actual taste of my work. Let its essential odor satisfy my mind and senses, and I am content. I rarely judge by the grosser test of actual gustation ... in cooking, to create a masterpiece for the nose alone - that is exquisite, that is Art!

I've always been fascinated by chefs and the worlds of chefs - what they do is incredibly cinematic.

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.

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 really love good food occasionally, but I need time to enjoy it, and I need to be hungry.

If you combine good flavors, food turns into an orchestra.

In a time when it is common for chefs to simply reproduce the innovations of others, the few who speak for themselves through their food become the skilled artists of their time.

I love a nice cooking show. It's as aesthetically pleasing as any other thing that tempts the senses, I suppose.

I'm always changing my work, as there are endless ways to think about food.

With food, you're the artist; you put the colour in it, you present it to the table and it has the ability to knock out the senses. It can look fabulous, be beautifully presented and smell great and taste good as well.

Whenever we create dishes, we work very carefully and ask ourselves, 'Is there anything on the dish that really doesn't make the dish better?' Then we eliminate that. We try to stay very focused on really showcasing everything on the plate so nothing gets lost.

Both my parents are chefs... I grew up in a restaurant and was always surrounded by cooks. I love food.

If it tastes really good, and it's funky, it's funkalicous. If the guy making it is funky, he's funkintacious.

I never try to marry more than three flavors in one dish.

When cooking for a man, treat all of his senses.

Like a musician expresses himself through music and a writer's expression is in his writings, cooking is my mode of expression.

Chefs love to have that control and power to control the message they want to deliver.

When I go to a fine dining restaurant, I'm excited and I do expect to find proposals to wake my senses.

The monotony of provincial life attracts the attention of people to the kitchen. You do not dine as luxuriously in the provinces as in Paris, but you dine better, because the dishes serve you are the result of mediation and study.

I came from the old world of gastronomy. Many years ago I walked into the kitchens of the Hotel St George and I feel very fortunate that I worked for chefs that were behind their stoves. I saw that world of gastronomy. I can sit here today and say that I saw the golden age of gastronomy. It's gone, it's gone. It's never going to have that anymore, once the accountants get involved the romance fades. That's the reality.

International rock star - gravy maker extraordinaire.

If there are nine rabbits on the ground and you want to catch one, just focus on one.

Cooking done with care is an act of love.

I want to take you away from this," I say, motioning around the kitchen, spastic. "From sushi and elves and... STUFF.

To cook is not just to prepare food for someone or to cook for yourself; it is to express your sincerity. So when you cook you should express yourself in your activity in the kitchen. You should allow yourself plenty of time.