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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.
Jose Andres -
My whole life, I have been trying to cook an egg in the right way.
Jose Andres
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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.
Jose Andres -
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.
Jose Andres -
Iberico de Bellota is best when cooked medium rare with a nice, pink center to allow the delicious acorn-infused flavor to come through.
Jose Andres -
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.
Jose Andres -
When you cook a sausage, the skin sometimes breaks and the ground meat comes apart.
Jose Andres -
We should all be involved in the avant-garde as long as we look toward the past.
Jose Andres
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I work with companies like Audiostiles to put together mixes for my restaurants. I even created a soundtrack for my television show.
Jose Andres -
I think when dishes have a certain amount of acidity, really they are very alive. And I love things that are alive.
Jose Andres -
I mix mayonnaise, ketchup and brandy and a little bit of mustard. This is a heck of a good sauce for seafood.
Jose Andres -
For me, Romesco is one of the greatest sauces in the world.
Jose Andres -
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.
Jose Andres -
America gave me the opportunity to open successful restaurants, start a TV show, and write books. I can even fill an auditorium when I give a speech, which in America is rare for a chef.
Jose Andres
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Let me ask you: Who do you prefer, a clown organizing your menu - with all due respect to Mr. McDonald - or a chef? I do believe it's a very simple answer.
Jose Andres -
In Hong Kong, 'wonton' means swallowing a cloud.
Jose Andres -
Romesco with asparagus is simple and brilliant.
Jose Andres -
Dragon fruit is very subtle, very delicate. So you want to be careful not to kill it with things that have very strong flavor.
Jose Andres -
I love cooking for the sake of understanding how people before me used to feed themselves, used to feed their families.
Jose Andres -
I was very impressed with the street food of Singapore. I was very impressed with the dishes that they did.
Jose Andres
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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.
Jose Andres -
Behind Chipotle is not a corporation; behind Chipotle is a man that is one of the great cooks, that created a great concept.
Jose Andres -
One thing that makes me very happy is to see the growing activism among chefs in America. Chefs like Tom Colicchio, Bill Telepan, and Rachel Ray and food writers like Michael Pollan have gone to Congress, indeed sometimes even have testified before Congress, have lent this support to Mrs. Obama's effort to combat childhood obesity.
Jose Andres -
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.
Jose Andres