This is a short radio story on Adria's new book. More little tidbits about what makes him tick.
"As a boy, I didn't hang out in the kitchen watching all the people cook," he says. "I just started out much later in life, and this is really important because I wasn't passionate as a young person and that has given me a very pragmatic approach to my career and my profession. Not having this passion starting out as a young person really marked who I am today."
I've always been fascinated by the differences between many successful people - those who grow up within an industry, immersed and consumed by it as they develop; and those who, like chef adria, came to their industry armed with life experience from elsewhere.