Innovation, being avant garde, is always polemic.

I don't have a favorite cooking tool. In the kitchen, I always have my pencil and notebook in my hand. I cook more theoretically than I do practically. My job is creative, and in the kitchen, the biggest part of my creativity is theoretical. The pencil has a symbolic meaning for me. The type of person who carries a pencil around is the type of person who's open to change. Someone who walks around with a pen isn't; he's the opposite.

You cannot get an influence from the cuisine of a country if you don't understand it. You've got to study it.

El Bulli was created by 2,000 people that passed through it. And we didn't know that something big was happening. It was like a game in a way. You didn't really know how it was going to end up, and people who would leave, they would take a piece of it with them, but they would leave another piece behind.

There's a little treat I like a lot called Bollycao. It's like a brioche with chocolate inside, but industrial.

I have a drivers licence, but the truth is that I hardly ever drive. I prefer to get around by taxi.

We opened El Bulli; there were no secrets there. The recipes were not secret. Anybody who came, the recipes were there for them. This was unthinkable then.