Jose Andres Quotes
-
Like many parents after a long family holiday, I usually welcome the moment when my kids head back to school.
-
The modernity of yesterday is the tradition of today, and the modernity of today will be tradition tomorrow.
-
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.
-
I mix mayonnaise, ketchup and brandy and a little bit of mustard. This is a heck of a good sauce for seafood.
-
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.
-
Italians allow anything in their cooking.
-
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.
-
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.
-
To me, what I'm interested in, in the end, is the meaning of food in our lives.
-
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.
-
Everyone else in the world still thinks of American food as ketchup.
-
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.
-
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.
-
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.
-
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.
-
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.
-
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.
-
The history of cooking is my passion, and cooking is my passion.
-
Simple ingredients prepared in a simple way - that's the best way to take your everyday cooking to a higher level.
-
When you use a simple gelatin like collagen, you can get flavor that is 100 percent pure, maybe event 150 percent.
-
Vegas is a celebration.
-
I love Ozomatli, this L.A. band that makes great coffee. They are half American, half Mexican, their coffee's great, and they're very good friends.
-
I believe no chef becomes what he becomes without having many people influence him.
-
Who needs one more chef in one more building with four walls and a kitchen?