Jose Andres Quotes
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The culture of modern Spain is something many people are still discovering.
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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'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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Romesco with asparagus is simple and brilliant.
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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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Education is everything. It's for everyone. We all need to be educated.
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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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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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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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To me, what I'm interested in, in the end, is the meaning of food in our lives.
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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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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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Man, the flavor of a pineapple is 100 times more powerful than the flavor of meat.
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Women's cooking has always had a big influence on me personally.
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One day, we'll have 10, 20 or 50 Jaleos around America or around the world.
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For me, summer hasn't really started until tomatoes reappear in local farmers' markets.
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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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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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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.