You can see it on the Internet now. New society demands that people share their knowledge. It's asking multimillionaires to share their money and creative people to share their creativity. Whoever doesn't share their wealth, be it knowledge, money, or creativity, will be dead.

We didnt create dishes. We create preparations to create many dishes.

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.

My idol was Johann Cruyff (a Dutch soccer player) and I wanted to be like him. But when I realized that I would never be, I decided to do something else. I met the kitchen by chance and quickly became completely enamoured by it.

In my early days, I copied the great French chefs, like most chefs do. Copying is not bad. Copying and not recognizing that you are copying is bad. For me, when I go to a restaurant and am served a dish influenced by something we created at elBulli, if it's well done, it makes me extremely happy.

When you talk about avant-garde cuisine, the surprise factor is really important. For example, I love looking at blogs and the photos, but I'm not that keen on other people taking photos of my dishes.

You can see it on the Internet now. New society demands that people share their knowledge. It's asking multimillionaires to share their money and creative people to share their creativity. Whoever doesn't share their wealth, be it knowledge, money, or creativity, will be dead.