Innovation, being avant garde, is always polemic.
I was 18 when I first started working at a restaurant. I was a dishwasher. I only got the job because I wanted to go to Ibiza for vacation, and washing dishes was the only job I could find.
I have a driver's licence, but the truth is that I hardly ever drive. I prefer to get around by taxi.
Everywhere the sky is blue. There are a multitude of cuisines and dishes. I think of them as the languages and dialects of food.
I don't dream at night; life has given me the stuff I need to be able to dream during the day. I'm very lucky.
I can't live without activity; I can't be sedentary.
I cook more theoretically than I do practically. My job is creative, and in the kitchen, the biggest part of my creativity is theoretical.
When I was a teenager, my idol was the Dutch footballer Johan Cruyff. He's the only person I've ever asked for an autograph.
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.
I don't worry about the things I can't change.
Risk is to do something that 99 percent of the time would be a failure.
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.
Just to eat is a gift.
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.
Why not mix this and that? If soy goes well with fish, how come no one does beef carpaccio with soy? Why do we have such a taste and not another? It's all about culture. There is something, however, that I really don't like: bell peppers.
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