Phrase by 'Ferran Adria'
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Risk is to do something that 99 percent of the time would be a failure.
Author: Ferran Adria - Spanish ChefTime , Something , Failure , Risk
For me to go to a restaurant and eat something that is not only good, but totally new, is a double thrill. Double the enjoyment.
Author: Ferran Adria - Spanish ChefMe , New , Good , Restaurant
Everywhere the sky is blue. There are a multitude of cuisines and dishes. I think of them as the languages and dialects of food.
Author: Ferran Adria - Spanish ChefThink , Sky , Food , Blue
I am not a multimillionaire. I don't own a yacht or a Ferrari. I live in a 60-square- metre flat. My needs are simple.
Author: Ferran Adria - Spanish ChefSimple , Own , Live , I Am
I have a driver's licence, but the truth is that I hardly ever drive. I prefer to get around by taxi.
Author: Ferran Adria - Spanish ChefTruth , Drive , Truth Is , Taxi
Innovation, being avant garde, is always polemic.
Author: Ferran Adria - Spanish ChefBeing , Always , Innovation , Polemic
I can't live without activity; I can't be sedentary.
Author: Ferran Adria - Spanish ChefLive , Activity , Without , Sedentary
Ferran Adria making hamburgers... some thought it was crazy. But getting them perfect was a challenge. Plus I'm fascinated by all aspects of food.
Author: Ferran Adria - Spanish ChefCrazy , Thought , Food , Challenge
In a city, it's very hard to do a restaurant, an avant-garde-cuisine restaurant, where each year you need to change the whole menu.
Author: Ferran Adria - Spanish ChefYou , Change , City , Restaurant
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We used to play football on the levee, with no shirts on in the summer - August in New Orleans - and my skin would turn red. They'd call me Redskin, Red Apache, then it turned around to Apache Red. (Aaron Neville)Affiliated links: In case you want to support this project, you can do it by using these links. There will be no cost to you and they may be a little help to the creativity of this project.
