Jose Andres Quotes
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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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Listen to me: Leek is a vegetable. It can be the center of a dish.
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I'm always looking to the future and what will next be on the horizon.
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In Spain, we mainly use red plum tomatoes, but it is always fun to experiment. Try using a mix of colors or substitute green tomatoes for plum next time you make a tomato dish.
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For food to be romantic, it should be light. Too many times people plan a romantic meal, and the food is too heavy.
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I believe the future is vegetables and fruits. They are so much more sexier than a piece of chicken.
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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 don't know any group of professionals that mobilize as fast and as often as chefs do when there are people who are in need.
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Everyone should wake up and have a fresh-squeezed orange every day. By having a fresh glass of orange juice with American oranges, you are supporting the local economy, you have all the vitamin C you need in a day, and you support the environment because you don't use any plastic from bottles or bags.
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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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My whole life, I have been trying to cook an egg in the right way.
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The time has come to recognize that food, how we produce it, process it, package it, sell it, cook it and eat it, is as important as any other issue.
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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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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.
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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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I love to talk about cooking and recipes, but I love as much talking about how food and cooking can change the world.
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Recipes are overrated.
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When we are trying to come up with new health laws, you bring doctors, you bring experts in medicine. In urban planning, you bring the best architects. How it is possible that when we are talking about the way we are going to feed America, no chef shows up in the room?
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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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The great-great-grandfather of my mother was probably using gelatins.
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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.
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Iberico de Bellota is best when cooked medium rare with a nice, pink center to allow the delicious acorn-infused flavor to come through.
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Gelatins are one of most unbelievable areas in cooking today.
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We still have to keep betting on markets like America that are full of opportunities to grow, even if we have to work our heads off to do it.