Jose Andres Quotes
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A plancha is just a hot flat surface. So if you think about it, anything is a plancha, like a saute pan or a griddle. A la plancha is the perfect way to cook for a crowd.
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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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To me, what I'm interested in, in the end, is the meaning of food in our lives.
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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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Romesco with asparagus is simple and brilliant.
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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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Man, the flavor of a pineapple is 100 times more powerful than the flavor of meat.
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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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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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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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Women's cooking has always had a big influence on me personally.
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The culture of modern Spain is something many people are still discovering.
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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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Everyone else in the world still thinks of American food as ketchup.
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Italians allow anything in their cooking.
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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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Vegas is a celebration.
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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 history of cooking is my passion, and cooking is my passion.
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For me, there is no better tapa than a really good stuffed olive.
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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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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.