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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.
Jose Andres -
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.
Jose Andres
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For me, there is no better tapa than a really good stuffed olive.
Jose Andres -
All my life, I've had restaurants that were affordable.
Jose Andres -
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.
Jose Andres -
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.
Jose Andres -
IBM has research and development; so do Microsoft and Nike and even Jose Andres. But there hasn't been enough R&D on feeding people in the Third World. This has to be part of the process; if not, we'll keep throwing money at the problem instead of investing in true solutions.
Jose Andres -
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.
Jose Andres
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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.
Jose Andres -
Everyone else in the world still thinks of American food as ketchup.
Jose Andres -
As legal residents, immigrants would contribute more in taxes, spend more at our businesses, start companies of their own and create more jobs. Immigration is not a problem for us to solve but an opportunity for America to seize.
Jose Andres -
One day, we'll have 10, 20 or 50 Jaleos around America or around the world.
Jose Andres -
Who needs one more chef in one more building with four walls and a kitchen?
Jose Andres -
Listen to me: Leek is a vegetable. It can be the center of a dish.
Jose Andres
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Tapas is a celebration of life.
Jose Andres -
I believe the future is vegetables and fruits. They are so much more sexier than a piece of chicken.
Jose Andres -
I am from Spain, but my family and I have made America our home. For the last 17 years, I have been cooking Spanish food in Washington, D.C.
Jose Andres -
The modernity of yesterday is the tradition of today, and the modernity of today will be tradition tomorrow.
Jose Andres -
Italians allow anything in their cooking.
Jose Andres -
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.
Jose Andres
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Soy sauce and seaweed go really well with potato chips.
Jose Andres -
Don't put too many chefs to work. Sometimes they get too involved in the ingredients and are of no help.
Jose Andres -
Spain is a fascinating mix of people, languages, culture and food, but if there is one thing all Spaniards share, it's a love of food and drink.
Jose Andres -
I eventually settled in Washington, where my partners and I have been fortunate to build a restaurant business that now employs thousands of Americans across the country.
Jose Andres