"You will learn more about the people you work with in three minutes by asking them what they do for nothing, than by working with them for three years in the same team"

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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? These are the kind of questions we are asking ourselves. So the new scenario will allow them to do whatever they want to do, whenever they want to do it.

— Ferran Adria