Jose Andres Quotes
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Anchovies pair really well with fruit like a nectarines or clementine. The fruit complements the sweetness and saltiness of the anchovy.
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Anyone who knows me knows that I always like to keep moving.
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After a year, the aromatics in an olive oil are gone. Sometimes the bottles on the shelf in the supermarket are there a lot longer than you are.
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I don't think anybody can claim success at any part of our lives, private or professional, if there are others that don't enjoy the same opportunities.
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Food and the way we grow it and produce it are a major cause of environmental degradation.
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Music is always on. Not at work. But at home, everything always has to have a soundtrack.
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Old cookbooks connect you to your past and explain the history of the world.
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Without a doubt, one of my favorite American ingredients is blue crabs, a true delicacy! And a great value, I think.
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I believe in tradition and innovation, authenticity and passion.
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As chefs, we cook to please people, to nourish people.
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The only way to have a better world and end poverty is by closing the gap between the top and the bottom.
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American cooking is one of the unknown cuisines in America.
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If you have some potatoes, green beans and cauliflower, you have a heck of a dish that can feed an entire family.
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Let me tell you a story about when I was growing up in Spain. Many Sundays, we would invite 30, 40, 50 people to the countryside, and my father would make a big paella. He put me in charge of the fire and the 'stove' - the rocks that hold the pan. But he wouldn't let me cook. I got so unbelievably upset.
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Education is everything. It's for everyone. We all need to be educated.
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I don't understand how it's cheaper to buy a whole steak at the Price Club than spinach. How did that happen?
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I think every chef should have a food truck. It's a good way to test the markets, to invest in meeting the future restaurant goers.
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Man, the flavor of a pineapple is 100 times more powerful than the flavor of meat.
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The cheapest gadget - and you don't even have to spend a dime - is chopsticks from a Chinese restaurant. I use them for everything: to toss salads, to turn a piece of meat in the pan, to flip croquettes in the Fryolator, to whisk eggs for omelets, to stir eggs into fried rice when I make that for my daughters.
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The modernity of yesterday is the tradition of today, and the modernity of today will be tradition tomorrow.
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One day, we'll have 10, 20 or 50 Jaleos around America or around the world.
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Our brain, our body, craves fat. We cannot help it. That's why a kid will eat a hot dog quicker than a piece of broccoli.
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Simple ingredients prepared in a simple way - that's the best way to take your everyday cooking to a higher level.
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Women's cooking has always had a big influence on me personally.