Jump to content

Welcome to the eG Forums!

These forums are a service of the Society for Culinary Arts & Letters, a 501c3 nonprofit organization dedicated to advancement of the culinary arts. Anyone can read the forums, however if you would like to participate in active discussions please join the society.



  • This topic is locked This topic is locked
1 reply to this topic

#1 Jinmyo

  • participating member
  • 9,879 posts
  • Location:Ottawa, ON, Canada

Posted 13 December 2004 - 08:50 AM

Chef, thank you for participating.

How important is it to you that your food be delicious?
"I've caught you Richardson, stuffing spit-backs in your vile maw. 'Let tomorrow's omelets go empty,' is that your fucking attitude?" -E. B. Farnum

"Behold, I teach you the ubermunch. The ubermunch is the meaning of the earth. Let your will say: the ubermunch shall be the meaning of the earth!" -Fritzy N.

"It's okay to like celery more than yogurt, but it's not okay to think that batter is yogurt."

Serving fine and fresh gratuitous comments since Oct 5 2001, 09:53 PM

#2 Ferran Adrià

Ferran Adrià
  • participating member
  • 44 posts

Posted 20 December 2004 - 10:48 AM

The important thing is that you enjoy the meal. Talking about taste, about product, about techniques, in the current state that cooking has achieved, it is as if we question that Ferrari uses good materials to build their cars. I hope so! I take it for granted. But when you buy a Ferrari, you expect something else than good materials or that it is built with good techniques. At the end, you expect magic. And that’s the most difficult thing, because that completely depends on the perception of each individual.
Ferran Adrià