Jose Andres Quotes
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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.
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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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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 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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All my life, I've had restaurants that were affordable.
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I'm always looking to the future and what will next be on the horizon.
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Listen to me: Leek is a vegetable. It can be the center of a dish.
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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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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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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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My whole life, I have been trying to cook an egg in the right way.
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Recipes are overrated.
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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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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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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.
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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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Behind Chipotle is not a corporation; behind Chipotle is a man that is one of the great cooks, that created a great concept.
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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 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 think when dishes have a certain amount of acidity, really they are very alive. And I love things that are alive.
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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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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.