A Quote by Ferran Adria

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.
Out in the sun, some painters are lined up. The first is copying nature, the second is copying the first, the third is copying the second... You see the sequence.
The great use of copying, if it be at all useful, should seem to be in learning color; yet even coloring will never be perfectly attained by servilely copying the model before you.
Copying one person is stealing. Copying ten is research.
There are three types of biomimicry - one is copying form and shape, another is copying a process, like photosynthesis in a leaf, and the third is mimicking at an ecosystem's level, like building a nature-inspired city.
You've traveled up ten thousand steps in search of the truth. So many days in the archives, copying, copying. The gravity of the Tang and the profundity of the Sung make heavy baggage. Here! I've picked you a bunch of wild flowers. Their meaning is the same but they're much easier to carry.
I've never heard Donald Trump say that he watches 'House of Cards,' but I'd be really shocked if he didn't because he appears to be copying Frank more than we're copying the current administration.
I rather want my things to be copied than me copying. I would feel ashamed!
Chefs hate desserts. The smartest thing a chef can do is hire a great pastry chef. Cooking savory food is all about feel - you season something, you taste it, you go back in and adjust, more butter, more olive oil, more acid, whatever you want to get it to taste the way you want. Pastries are like a science project. To me, the greatest chefs are the ones who have the greatest feel for food, while the greatest pastry chefs have to be people that are extremely precise.
I don't plan my acting. If I had to copy someone, it would be someone like the legendary Sridevi. I am really bad at copying people. I am very spontaneous.
I kind of think of engineering like the chefs at a restaurant. Nobody's going to deny chefs are integrally important, but there's also so many other people who contribute to a great meal.
I suppose in the end what shift occurred - is that at Yale I began to become more materially and conceptually aware of the mechanisms that gave rise to those types of patterns and paintings. And so the copying that happened in the childhood was a much more conscious type of copying in later years.
It's a question of not copying the masters, to look for something, good or bad, for oneself. To enter this liberated state of mind, one cannot copy the others.
People have asked me throughout the years which directors have influenced me. I don't know their names, because I was mostly influenced when I'd see a film and think, "Man, I want to be sure to never do anything like that." So I never learned their names. It wasn't a matter of copying or emulating somebody I admired. It was getting rid of a lot of stuff.
I am not above copying what other people are doing well.
I used to try to play like [Miles Davis], and Miles caught me copying him one night at Birdland. He said, 'Hey man, why don't you play some of your own stuff.' So, I finally did, because I had copied all his solos.
One thing that makes me very happy is to see the growing activism among chefs in America. Chefs like Tom Colicchio, Bill Telepan, and Rachel Ray and food writers like Michael Pollan have gone to Congress, indeed sometimes even have testified before Congress, have lent this support to Mrs. Obama's effort to combat childhood obesity.
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