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I was 18 when I first started working at a restaurant. I was a dishwasher. I only got the job becau
I was 18 when I first started working at a restaurant. I was a dishwasher. I only got the job becau
I was 18 when I first started working at a restaurant. I was a dishwasher. I only got the job becau
I was 18 when I first started working at a restaurant. I was a dishwasher. I only got the job becau
I was 18 when I first started working at a restaurant. I was a dishwasher. I only got the job becau
I was 18 when I first started working at a restaurant. I was a dishwasher. I only got the job becau
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Ferran Adria:
Friends are really important, especially when you've had the successes that I've had. I've gone reaFerran 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.