Jose Andres Quotes
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One day, we'll have 10, 20 or 50 Jaleos around America or around the world.
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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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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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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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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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For me, there is no better tapa than a really good stuffed olive.
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The history of cooking is my passion, and cooking is my passion.
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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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Everyone else in the world still thinks of American food as ketchup.
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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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Vegas is a celebration.
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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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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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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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Romesco with asparagus is simple and brilliant.
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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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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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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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The culture of modern Spain is something many people are still discovering.
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I want e by Jose Andres to be a discovery, to be a journey. I want people to find it and be astonished.
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When you use a simple gelatin like collagen, you can get flavor that is 100 percent pure, maybe event 150 percent.
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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.