>> ferran came to my restaurant, ten years. to my restaurant, he had a meal, he called me to the table and he said, you want to come? and i said, when? next season? and i am going to -- i said, yes. >> rose: why didn't you go then? >> because i was trapped in the beginning to understand his all new techniques that were coming out, that was 2000, so it was not like now, so it was really, i was really into crazy new tech unique that they were like changing the process, perspective but actually when i arrived there, i realized that it was not about technique. it was about freedom. freedom of expressing yourself. in that moment, i understood that a great chef can express yourself with a potato or a parmesan, not just with caviar on lobster or white truffle. >> rose: here is a conversation i did with ferran at this table and he talked about the chefs who have contributed to ebuli. roll the tape. >> when you look at all the people in the past that today are the most influential cooks in the world, chefs in the world i knew something