Food is about being happy - at a table, thats probably where we spend most of our happiest hours.

You can't please everyone, especially if you're doing very radical things at the vanguard of cooking. That's life; it's a polemic I've lived with since I started cooking.

There are a lot of products still to be discovered in the world and experimentation, for example with seafood and fish. There are thousands of products that we're not eating right now that maybe will be cultivated in a good agriculture situation, a sustainable, ecological way. Maybe there will be textures or flavors we hadn't even thought of. In the Amazon there are 400 fruits that are not cultivated right now. They're just incredible fruits. Textures, tastes that we don't know right now.

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.

Innovation, being avant garde, is always polemic.

I am not a multimillionaire. I dont own a yacht or a Ferrari. I live in a 60-square- metre flat. My needs are simple.

Throughout the history of el Bulli, there have been many changes in its organisation or philosophy. This is another one of those moments. There will be risk, and freedom, and creativity. But there won't be opening hours, or reservations, or routines.