That's the joke Ferran made during a recent interview with Italian newspaper La Stampa, which profiled the life of the great Spanish chef one year after the closing of elBulli. Ferran has kept busy transforming the restaurant into the headquarters of the elBulli Foundation. He's also been traveling the world with Gaston Acurio and teaching creativity at Harvard University.
In the interview, the chef recalls his humble beginnings as a dishwasher and his ''freedom'' days in Ibiza when he was younger. He is also adamant that his cooking not be called molecular, preferring instead to use the term ''techno-emotional'' cuisine. Ferran also spoke about the many talented cooks that trained at elBulli, Rene Redzepi being one of them.
When asked about Rene having ''hijacked'' the title of the world's best chef from him, Ferran had this to say: ''The best chefs are now gone from my kitchen, and this means that I'm not a sergeant of iron, but a good teacher. René is doing what I did many years ago, [which is] using only the products of his land, with a consistency and creativity that's very natural to me. If in three years he won the San Pellegrino World's 50 Best Restaurants I can not but be happy for him. Anyway, I'm still ahead by 5 to 3.''
Now a three-Michelin-star restaurant, Noma has changed, but not necessarily on the plate. According to Kenneth Foong, it's all about the way the team works, which is closer to a tech company than a traditional restaurant. Read our exclusive interview with Noma's head chef.