Jose Andres Quotes
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Roberto Donna is a great Italian chef.
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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.
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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.
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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 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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My whole life, I have been trying to cook an egg in the right way.
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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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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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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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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.
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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.
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I believe no chef becomes what he becomes without having many people influence him.
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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.
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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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The culture of modern Spain is something many people are still discovering.
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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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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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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.
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I love cooking for the sake of understanding how people before me used to feed themselves, used to feed their families.
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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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All my life, I've had restaurants that were affordable.
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When you go to watch a baseball game, when you go to watch an NBA game, when you watch an NFL game, when you go to watch movies, the offering that those arenas are doing foodwise is 'all the hot dogs you can eat'; all the French fries you can eat; for $20 you can eat 20 hot dogs.
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Who needs one more chef in one more building with four walls and a kitchen?
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I think when dishes have a certain amount of acidity, really they are very alive. And I love things that are alive.