Are you afraid of you forgot the

now there is reinventing the entire genre of desserts and finding the voice that really change the world of pastry for everyone.in pastry,the image you can create is in 360 degrees,in three dimensions.whatever you want.when creating pastries,you are limitless.it was exciting.the world was opening before me.

they start creating the dishes that make the impossible possible.create workshop,a big separate kitchen space uses expressly to develop new techniques. back then it was totally revolutionary.nobody was doing this.it was about creating forty five new dishes every single season.each one those had been driven by the idea.it feel like it was redefining food in the most unstoppable key competing way because the world is watching.

I knew I had found something important.and I ask myself,"where's the limit?".that moment,I realized that I don't see a ceiling.and from then on,our techniques really took off.so many of those big lightful moment that defined who is this cuisine came to be.it refine the concept of foams,hot jellies,silicone molds used to shape food in new ways.the airs,the pancake.the sugar lamp.we didn't stop making things that made no sense.I felt free.everything was suddenly a world of color.it redefines what food could possibly be.it suddenly the boundries have all been reset.chefs around the world the world were feeding off for that.we was leading this global avant-grade movement.it's impossible to imagine a restaurant ever having that level of impact influence ever again.without the workshop,Ei Bulli never would have been what it became.it is impossible

I really socialize very little.I am a small circle of friends. we meet once or twice a week.I'm not comfortable in the role of leader.I hardly ever give speeches.I hate social activities and etiquette parties.I like to work directly with my cooks.that's where I'm very comfortable,right?Doing simple things,being normal.

Time magazine includes him  among the 100 most important people in the world.who has became famous.there was a time in which he gave three or four interviews a day.seven hundred or eight hundreds a year.it was crazy,the amount of press that came to the workshop.it was really crazy.it was very difficult to concentrate and create with the press there all day.it wore me down.I needed quiet in order to create.

the exposure,and the level of fame internationally,everything else that followed is ranged up the pressure more and more.not just continue to work as fast as your fingers could move,but for a guy at this position to invent and reinvent all these cuisines. albert had a very difficult role:the obligation of permanent creativity.every year,he was forced to discover new things,and he would do nothing but work,work,work...with no other options.

I was focused on creativity,with the mentality that my brain was always switched on.whether buying cloths or at the movies,or three in the morning,I was always plugged in.so many models,new techniques,new concepts.well,there is a certain feeling of torment.and I said,"man,this is unbearable.this is mad pressure.this is getting out of hand."we had created a monster.I felt need to break away from everything."I can't stand it anymore,I need my space."and I decided to quit.

when he decided to leave high-end cuisine,he was very radical.he wanted to control his own life.he didn't want others to control it.

I wanted to do something completely different.my idea was to open a tapas bar.I wanted to remove all my arsenal of techniques.and I wanted to focus on the concept of fun.I opened up Tickets,my big solo project.

I had the customer one meter in front of me so I could see quickly what worked and what didn't.

I immediately realized I wasn't serving what the customers expected.

people look at their food and said,"I've been waiting three months for this?"

.the first days were heartbreaking.I was scared.really afraid.at that moment,I realized I didn't have a story to tell.we didn't have our voice.My past wouldn't leave me in peace.so many years here,so many memories.

The pastry kitchen.twenty-three years of my life here.I had to re-evaluate.I had to go back to the avant-grade.

when you are avant-grade,you have two options:you either get killed or you find a new way.

we worked 15 hours a day to create Tickets' own style.

I felt 100% create.we were evolving.people tried their food and said,"wow!"

I could feel the vibration and that power.

push cuisines into new directions.now bear commanded and respective,the food world say,"he is a genius!"

I had to become the monster.

what does a person like albert do after he's reached the top of his craft?what is his future?I have no idea.but I know,for albert,the sky is the limit.

albert's legacy is this idea,that there are no limits.there's no way outside to cook something.he constantly challenge traditional wisdom.

the techniques of gone more interesting is to get more sophisticated

I know albert will always be tweaking and refining until the end.now what's next,what's next,what's next.

are you afraid of you forgot them? well,yes.

I saw a documentary about the gastronomic revolution which took place Spain,and fuck..I appeared 20 seconds.so I said,"fuck,they're talking about many things,which I was, at the minimum,the co-star."

it's something that,at least,made me think.then...so...I'm working on being remembered.