Chefs have only been able to work in restaurants, high-end cuisine. Why? Why haven't they been able to find other scenarios? For those chefs who want to do avant-garde cuisine, should they be finding their income in a restaurant?

Just to eat is a gift.

I have a driver's licence, but the truth is that I hardly ever drive. I prefer to get around by taxi.

I can't live without activity; I can't be sedentary.

You can see it on the Internet now. New society demands that people share their knowledge. It’s asking multimillionaires to share their money and creative people to share their creativity. Whoever doesn’t share their wealth, be it knowledge, money, or creativity, will be dead.

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

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

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.

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