There's so much information that there is disinformation.

There is not a good or a bad cuisine, just the one you like the best.

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.

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.

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.

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

In an avant-garde cooking restaurant, it's the experience that's the difference.