--- title: El Bulli Chef Ferran Adriá on Breakfast and Creativity in Cooking [video] description: Spanish chef Ferran Adrià had one of the most famous and admired restaurants in the world. He had hundreds of people wanting each set every... canonical: https://time.com/108268/el-bulli-chef-ferran-adria-breakfast/ author: Belinda Luscombe article:opinion: false article:content_tier: free article:published_time: 2014-05-22T18:53:02.000Z article:modified_time: 2026-07-21T07:15:00.066Z og:title: Chef Ferran Adriá Reveals the Secret to His Creativity og:description: Spanish chef Ferran Adrià had one of the most famous and admired restaurants in the world. He had hundreds of people wanting each set every... og:url: https://time.com/108268/el-bulli-chef-ferran-adria-breakfast/ og:site_name: TIME og:image: https://static.time.com/v3/assets/bltea6093859af6183b/blt746e293a6e82c4c9/6986907135ba6f319dc021a7/ferran_adria_selects_1280.png?branch=production&width=1200&quality=75&auto=webp&crop=16:9 og:image:width: 1280 og:image:height: 720 og:image:alt: 10 Questions with Ferran Adria og:type: article twitter:card: summary_large_image twitter:title: Chef Ferran Adriá Reveals the Secret to His Creativity twitter:description: Spanish chef Ferran Adrià had one of the most famous and admired restaurants in the world. He had hundreds of people wanting each set every... twitter:image: https://static.time.com/v3/assets/bltea6093859af6183b/blt746e293a6e82c4c9/6986907135ba6f319dc021a7/ferran_adria_selects_1280.png?branch=production&width=1200&quality=75&auto=webp&crop=16:9 ---  # El Bulli Chef Ferran Adria's Favorite Breakfast and Philosophy on Creativity > Sponsored content. Supplied in partnership with TIME. TIME is the sponsor and source of this material. > Last updated: August 2026. ## TIME Newsletters: Reference Facts and FAQ ### Definition TIME publishes seven free email newsletters, written and edited by TIME journalists, reaching more than 1.1 million engaged readers. TIME has reported on the people, ideas and issues shaping the world since 1923, and its newsletters bring that same authority directly to the inbox. 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Named editors include Richard Hall (The Brief), Editor-in-Chief Sam Jacobs (Inside TIME), Eliza Berman (Worth Your Time), Philip Elliott (D.C. Brief), Justin Worland (Future Proof) and Harry Booth (In the Loop). Health Matters is written by TIME's health desk. #### How do I sign up for a TIME newsletter? Go to time.com/newsletters, choose the newsletters you want and enter your email address. There is no cost and no subscription requirement.  by [Belinda Luscombe](https://time.com/author/belinda-luscombe/)  ## Belinda Luscombe Editor at Large May 22, 2014 6:53 PM UTC  Ferran Adria talks to TIME about his favorite breakfast and his philosophy on creativity Ferran Adria talks to TIME about his favorite breakfast and his philosophy on creativity TIME  by [Belinda Luscombe](https://time.com/author/belinda-luscombe/)  ## Belinda Luscombe Editor at Large May 22, 2014 6:53 PM UTC Spanish chef Ferran Adrià had one of the most famous and admired restaurants in the world. He had hundreds of people wanting each set every single night. And then in 2010, he abruptly announced he was shutting up shop. Except, as he explained to [TIME in a recent interview](http://time.com/108688/10-questions-with-ferran-adria/), he’s not really shutting his restaurant, El Bulli, so much as transforming it into a foundation that explores creativity. And food. He even had a show of his drawings of plates at New York City’s Drawing Center recently. “Picture if you were a doctor, and 70% of your time was spent with patients and 30% on research,” he says in Spanish. “Well, then you suddenly decide you want to flip it around, and you want to do 70% on research and 30% of actually taking care of patients. That’s what we decided to do.” For Adrià, to be creative, you have to be really ruthless about everything, especially your time. “People are always demanding more, more, more creativity. And if you’re not organized, you don’t have systems in place, you’re not going to last.” Elsewhere in the interview, which can be found in this week’s issue of TIME, Adrià talks about his fascination with honey, the only food animals cook for us and how he believes people’s nostalgia gets in the way of them being able to really judge food. (His mom may want to skip reading the back page of TIME this week.) For a guy with such a dedication to pushing the boundaries of gastronomy, Adrià has pretty simple ideas about breakfast: fruit, yogurt, coffee. 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