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Friends are really important, especially when you've had the successes that I've had. I've gone rea
Friends are really important, especially when you've had the successes that I've had. I've gone rea
Friends are really important, especially when you've had the successes that I've had. I've gone rea
Friends are really important, especially when you've had the successes that I've had. I've gone rea
Friends are really important, especially when you've had the successes that I've had. I've gone rea
Friends are really important, especially when you've had the successes that I've had. I've gone rea
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Ferran Adria:
I don't read books regularly, because I'm always writing them. I've written 30 books, thousands ofFerran Adria:
I cook more theoretically than I do practically. My job is creative, and in the kitchen, the biggesFerran Adria:
Why not mix this and that? If soy goes well with fish, how come no one does beef carpaccio with soyFerran Adria:
In a city, it's very hard to do a restaurant, an avant-garde-cuisine restaurant, where each year yoFerran Adria:
We never have business meals at El Bulli. If it's about business, you're probably not paying much aFerran Adria:
If I were a customer, and I was given a dish with peppers, I would hate it. I also don't like bloodFerran Adria:
I wanted to take nouvelle cuisine further, to the point where we were breaking down the essence ofFerran Adria:
It's very hard to be an innovator at the highest level in any discipline. For some chefs it's merelFerran Adria:
I never even dreamed of being a chef, and that's fundamental.Ferran Adria:
Risk is to do something that 99 percent of the time would be a failure.