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" If I were a customer, and I was given a dish with peppers, I would hate it. I also don't like blood sausage. "

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" I wanted to take nouvelle cuisine further, to the point where we were breaking down the essence of taste and sensation, reconfiguring food as a series of really intense hits on the tongue. "

" I cook more theoretically than I do practically. My job is creative, and in the kitchen, the biggest part of my creativity is theoretical. "

" Monkeys don't enjoy or appreciate flavours. Experts have told us that human beings are the only beings that can appreciate food at this higher level and the only living beings that cook. "

" 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. "

" 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. "

" Innovation, being avant garde, is always polemic. "

" When we're ill, one of the last things we have that we can enjoy is food. "

" Just to eat is a gift. "

" 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 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. "

" 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. "

" I don't worry about the things I can't change. "

" 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. "

" Friends are really important, especially when you've had the successes that I've had. I've gone really far in my career, so they're the ones that keep you humble, keep your feet on the ground. "

" When people arrive at El Bulli, everybody goes through the kitchen. It's a way of making them feel at home. When they leave, the only thing I ask is whether they've been happy. Everything in between, I don't particularly care. "

" 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. "

" I never even dreamed of being a chef, and that's fundamental. "

" Risk is to do something that 99 percent of the time would be a failure. "

" We never have business meals at El Bulli. If it's about business, you're probably not paying much attention to the food. "

" 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 believe that if you eat well, you work even better. "

" I had a very normal childhood, and my mother cooked very normal food. "