Jose Andres Quotes
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Education is everything. It's for everyone. We all need to be educated.
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Pimenton gets its intense flavor because it is dried over wood smoke. You can try hot, sweet or bittersweet, though sweet is probably the most commonly used.
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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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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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Like many parents after a long family holiday, I usually welcome the moment when my kids head back to school.
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For me, summer hasn't really started until tomatoes reappear in local farmers' markets.
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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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Romesco with asparagus is simple and brilliant.
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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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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'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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To me, what I'm interested in, in the end, is the meaning of food in our lives.
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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 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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My mother and I were born in Mieres, Asturias, the most beautiful region you'll ever see in Europe and the home of Cabrales, a great blue cheese made in the Asturian mountains. When I was young, we moved to Barcelona. Whenever my mother was homesick for Asturias, she'd eat a little piece of Cabrales to bring her closer to Mieres.
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Women's cooking has always had a big influence on me personally.
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My whole life, I have been trying to cook an egg in the right way.
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Roberto Donna is a great Italian chef.
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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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One day, we'll have 10, 20 or 50 Jaleos around America or around the world.
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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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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.