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.

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.

Remember that a very good sardine is always preferable to a not that good lobster.

What's wrong with transforming food?

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

I use the kitchen as a pathway to achieve this happiness.

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.