Jose Andres Quotes
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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 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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The modernity of yesterday is the tradition of today, and the modernity of today will be tradition tomorrow.
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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 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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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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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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Italians allow anything in their cooking.
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Everyone else in the world still thinks of American food as ketchup.
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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 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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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.
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The history of cooking is my passion, and cooking is my passion.
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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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People ask me in Europe, when they do interviews... they ask me, 'Well, how does it feel to be a cook in a country that doesn't know how to eat?' It always touches a nerve, because Europe and the world think that America is no more than bad hot dogs and bad burgers.
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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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Vegas is a celebration.
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I believe no chef becomes what he becomes without having many people influence him.
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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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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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Who needs one more chef in one more building with four walls and a kitchen?
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If you ask me about Napoleon, I'll tell you about his relationship with sugar. And canning - thanks to Napoleon, we have canning.
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My whole life, I have been trying to cook an egg in the right way.