Ferran Adria Quotes

If you are ever at a loss to support a flagging conversation, introduce the subject of eating.

Food was always a focus for us, lyrically.

I like eating. I like food.

I've spent a great deal of my life one way or another talking about food or eating food.

I worked as a breakfast cook in a lot of different restaurants.

Hospitality and cooking are my passion, and I love nothing more than seeing someone's face when they taste an unforgettable bite.

I'm definitely a foodie.

I love creating new things. It's difficult to be creative once a restaurant's open. People want the same dishes. For me, the creativity is in opening a new place and starting a new menu.

I am a massive foodie.

I'm such a foodie.

No nation has ever produced great art that has not made a high art of cookery, because art appeals primarily to the senses.

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

We need to think about what cooking is, what context it takes place in and what its relationship to the world of art is. If there were criticisms of my presence at Documenta, that's a good thing because it means we were doing something new. Your mission in creating something artistic is to produce something new and polemical.

Cooking hasn't yet been accepted as the art form it is. It should be on the level with any of the other art forms.

I really love eating, so I love reading about food, and I religiously read the dining section in newspapers.

If I were an opera singer, I"d have sung you an aria. If I were an artist, I would have painted your portrait. But cooking is what I'm best at.

There's a difference between watching a chef show, which doesn't feel like a reality show compared to the Housewives. Those shows can, I think, not only lower your IQ, but really just knock the wind out of you, because we're all here in this business.

Fine art and pizza delivery: what we do falls neatly in between.

Beauty fades, but cooking is eternal.

No matter how much creativity goes into it, cooking is an art. Or perhaps I should say a craft. It abides by absolute rules, physics, chemistry, etc. and that means that unless you understand the science you cannot reach the art. We're not talking about painting here. Cooking's more like engineering. I happen to think that there is great beauty in great engineering.

Dining is and always was a great artistic opportunity.

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!

Of Cooking. This is an art of various forms, the object of which is to give ordinary observations the appearance and character of those of the highest degree of accuracy. One of its numerous processes is to make multitudes of observations, and out of these to select only those which agree, or very nearly agree. If a hundred observations are made, the cook must be very unhappy if he cannot pick out fifteen or twenty which will do for serving up.

If you work hard and you learn and you absorb and you pay attention, career in food is great. This job can take you all around the world. You can eat the most delicious food. It allows you to be creative.... [And] don't ever quit. It's going to pay off eventually. It might not be in a year. Might be 20 years or 10 years. But you have to keep pushing. Just have that fire, have the passion, and want to be successful. And don't listen to anybody else.

The art of cooking is among the most intimate things that we can do for another.