Jose Andres Quotes
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Don't put too many chefs to work. Sometimes they get too involved in the ingredients and are of no help.
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For me, there is no better tapa than a really good stuffed olive.
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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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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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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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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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Everyone else in the world still thinks of American food as ketchup.
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The history of cooking is my passion, and cooking is my passion.
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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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Like many parents after a long family holiday, I usually welcome the moment when my kids head back to school.
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Man, the flavor of a pineapple is 100 times more powerful than the flavor of meat.
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Vegas is a celebration.
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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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Italians allow anything in their cooking.
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I started culinary school at a very young age, and really I wanted to be out working, cooking, more than I wanted to be in a classroom. You could say I wasn't a very good student - I wanted to be a student of life and experience.
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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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I remember being a young boy in Spain and watching my parents cook. We didn't go to a lot of restaurants because we didn't always have the money, so cooking at home was just what we did.
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Roberto Donna is a great Italian chef.
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We still have to keep betting on markets like America that are full of opportunities to grow, even if we have to work our heads off to do it.
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As immigrants, we understand better than most that to be an American is a privilege that conveys not just rights but responsibilities.
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Most people only use their griddles for pancakes, but you can sear vegetables like sliced zucchini or mushrooms, thinly sliced meats like chicken or pork, or thinly sliced fish or squid.
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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 love to talk about cooking and recipes, but I love as much talking about how food and cooking can change the world.
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Me, I'm an encyclopedia. I'm not a very smart guy, but I'm an encyclopedia. You can ask me about anything you want. Probably I have the book; probably I have a first edition.