I don't do my mother's cooking. Because I am a professional and she isn't. Even if she is a better cook.

If I don't have pressure, I don't function.

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.

Could you imagine people eating a painting - if they could introduce a painting into their bodies? It's probably the artist's dream, and we have the opportunity to do so.

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.

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.

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