Quotes About Innovation

music. To be an artist is not, finally, about product; it is about process, a way of being, and every solitary is of necessity an artist—an artist of her or his life, with little or no help from conventional rites and forms and mythologies, making it up as we go.

La gravure sur pierres fines a atteint son apogée pendant l'Antiquité. La Renaissance et les Temps moderne n'ont pas égalé, en tout cas pas surpassé les produits anciens qui sont parvenus jusqu'à nous.

I couldn't find the sports car of my dreams, so I built it myself.

Révolution industrielle, la première révolution capable de faire progresser le monde à la vitesse fantastique de la machine.

Toute forme artistique, en Europe, dépasse les limites de sa patrie originelle, que celle-ci soit la Catalogne (peut-être centre de dispersion d'un premier art roman), l'Île-de-France, la Lombardie, la Florence du Quattrocento, la Venise du Titien ou le Paris de l'impressionnisme.

A modern man registers a hundred times more sensory impressions than an eighteenth-century artist

I think it is highly likely that – with some differences – everything has already been written. But the fact is that, in literature, the what doesn't matter: what matters is how. Originality in literature does exist, and we can find it – basically and maybe exclusively – in how we write, not what we write about.

At one point cinema and photography weren't treated as art. Now it's crazy to think they're not. The key question is "What is art today?" The most important artists of the last 20 years are Steve Jobs and Jonathan Ive, because the influence they have had is incredible and they've changed the world. That is art.

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.

There's not one way of cooking. The problem with elBulli is that we did so many different things. We were looking to push the boundaries. In the end, we created 1846 recipes, each one was a story.

Creativity means not copying.

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.

People wouldn't think of making avant-garde cuisine at home. When people play basketball at home, they can't play like Michael Jordan.

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.

We'll work with any designer producing something linked to gastronomy. So a chair for the dining area, a van to move food around. Anything that's connected to the gastronomic process.

When a customer receives a dish, they get food and design at the same time.

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

The avant-garde has always existed throughout the history of mankind. The good things from the avant-garde last and eventually, after many years, become tradition and people forget they were ever part of the avant-garde. The kitchen is a living discipline, always evolving, and there will always be cutting edge things that over the years, ends up being part of tradition.

What's left for culinary innovation? We keep going. The vanguard isn't over.

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.

When I go to a fine dining restaurant, I'm excited and I do expect to find proposals to wake my senses.

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.

When people think science and cooking, they have no idea that it's not correctly expressed. We're actually applying the scientific method. People think chemistry and physics are science, but the scientific method is something else.... It's the science that the world of cooking generates: science of butter; science of the croissant.

If you go off the edge, it's not cooking anymore, so you have to push it to the limit.... What are the limits?