Jose Andres Quotes
-
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.
-
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.
-
Who needs one more chef in one more building with four walls and a kitchen?
-
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.
-
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.
-
Listen to me: Leek is a vegetable. It can be the center of a dish.
-
All my life, I've had restaurants that were affordable.
-
Standing around the grill is fine, but I like to have my friends come in and out of the house. Movement makes the party more exciting.
-
I believe the future is vegetables and fruits. They are so much more sexier than a piece of chicken.
-
Gelatins are one of most unbelievable areas in cooking today.
-
I think when dishes have a certain amount of acidity, really they are very alive. And I love things that are alive.
-
For me, Romesco is one of the greatest sauces in the world.
-
Recipes are overrated.
-
I'm always looking to the future and what will next be on the horizon.
-
As a chef and as a father, I am very upset by what's on the menu at most schools: chicken nuggets and tater tots and ketchup and pizza.
-
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.
-
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?
-
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.
-
Behind Chipotle is not a corporation; behind Chipotle is a man that is one of the great cooks, that created a great concept.
-
The great-great-grandfather of my mother was probably using gelatins.
-
My family and I cook at home almost every day together. The kitchen is the central and most important room in the house; it's a great way for us to connect. We love going to the farmer's market on Sundays as a family and choosing the ingredients together.
-
When you cook a sausage, the skin sometimes breaks and the ground meat comes apart.
-
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.
-
We should all be involved in the avant-garde as long as we look toward the past.