What's wrong with transforming food?

You may say, "Oh, no. You can't touch a traditional recipe." But we ask: why can't you? Back in 1350, a vinaigrette was a stew, so we ask, why not? This can be applied to any kind of cooking, and that's the shocking part of it. It kind of bends all the traditions. It's a good thing.

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

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

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.

The person who's receiving the food cooks as much as the chef. They have a very important role to play... There's no other activity that the person who receives it can destroy the work, can participate in how it's being done. It's emotional. Sometimes journalists are going to have to start talking more about the diners than the chefs.

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.