Jose Andres Quotes
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Everyting starts to happen at my home at 7 A. M., 7:20, when you hear the orange juicer. That means my daughters are already making the fresh Clementine juice.
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I mix mayonnaise, ketchup and brandy and a little bit of mustard. This is a heck of a good sauce for seafood.
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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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Like many parents after a long family holiday, I usually welcome the moment when my kids head back to school.
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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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Tapas is a celebration of life.
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Chefs are at the end of a long chain of individuals who work hard to feed people. Farmers, beekeepers, bakers, scientists, fishermen, grocers, we are all part of that chain, all food people, all dedicated to feeding the world.
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Man, the flavor of a pineapple is 100 times more powerful than the flavor of meat.
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Education is everything. It's for everyone. We all need to be educated.
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For me, there is no better tapa than a really good stuffed olive.
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Women's cooking has always had a big influence on me personally.
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As a chef and father, it kills me that children are fed processed foods, fast food clones, foods loaded with preservatives and high-fructose corn syrup.
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Roberto Donna is a great Italian chef.
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Romesco with asparagus is simple and brilliant.
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I've been a cook all my life, but I am still learning to be a good chef. I'm always learning new techniques and improving beyond my own knowledge because there is always something new to learn and new horizons to discover.
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Anyone who knows me knows that I have never been shy about how important Ferran Adria has been in my life; he is a friend, a mentor, an inspiration.
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To me, what I'm interested in, in the end, is the meaning of food in our lives.
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I realized very early the power of food to evoke memory, to bring people together, to transport you to other places, and I wanted to be a part of that.
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I guess that from the moment we are fed by our mothers, without even knowing it, we are caught in a net that brings us comfort, something we always feel when a special woman cooks for us. It is something unique and personal - it is something we want to keep for ourselves.
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The history of cooking is my passion, and cooking is my passion.
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The business of feeding people is the most amazing business in the world.
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Everyone else in the world still thinks of American food as ketchup.
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My whole life, I have been trying to cook an egg in the right way.
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One day, we'll have 10, 20 or 50 Jaleos around America or around the world.