Jose Andres Quotes
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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.
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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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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.
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Most people only use their griddles for pancakes, but you can sear vegetables like sliced zucchini or mushrooms, thinly sliced meats like chicken or pork, or thinly sliced fish or squid.
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Vegas is a celebration.
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For me, Romesco is one of the greatest sauces in the world.
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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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As immigrants, we understand better than most that to be an American is a privilege that conveys not just rights but responsibilities.
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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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Look at our farmers' markets today, bursting with heritage breeds and heirloom varieties, foods that were once abundant when we were an agricultural nation, but that we have lost touch with. Bringing all these back helps us connect to our roots, our communities and helps us feed America the proper way.
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Italians allow anything in their cooking.
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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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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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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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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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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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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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Who needs one more chef in one more building with four walls and a kitchen?
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The right use of food can end hunger.
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Dorado Beach's rich history provided amazing inspiration to put forward a bold menu celebrating the legacy of the people and cuisine that shaped this unique destination and to push me to share some of my own stories.
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I believe no chef becomes what he becomes without having many people influence him.
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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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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.