Jose Andres Quotes
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Today we take New England clam chowder as something traditional that makes our roots as American cooking very solid, with a lot of foundation. But the first person who decided to mix potatoes and clams and bacon and cream, in his own way 100 to 200 years ago, was a modernist.
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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.
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I don't understand how it's cheaper to buy a whole steak at the Price Club than spinach. How did that happen?
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I was very impressed with the street food of Singapore. I was very impressed with the dishes that they did.
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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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Dragon fruit is very subtle, very delicate. So you want to be careful not to kill it with things that have very strong flavor.
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I believe no chef becomes what he becomes without having many people influence him.
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I always say that I don't believe I'm a chef. I try to be a storyteller.
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In Hong Kong, 'wonton' means swallowing a cloud.
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I don't believe in traditional company structures because the best ideas do not always come from the top.
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The right use of food can end hunger.
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If what I have to do is share a sandwich to lift someone's spirits, put a smile on their face - the worst thing that happens is I go broke!
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A cocktail can be made by the bartender. But the cocktail also can be made by the chef.
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The business of feeding people is the most amazing business in the world.
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When you become an American, they give you an injection so your accent changes.
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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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I cannot wait to see the day that one day we will have a chef that will become the secretary of food of the United States of America.
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Chef Michel Richard is always at the top of his game.
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Roberto Donna is a great Italian chef.
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I'm very happy with how Jaleo in Las Vegas came together.
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As chefs, we work with organizations like Oxfam to enrich their projects with culinary tools, recipes and ideas.
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When the earthquake hit Haiti in 2010, I was on vacation in the Cayman Islands.
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Even today with the public's growing interest in food and diet issues, politicians rarely include food as part of their political platforms.
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Meat, to me, it's slightly boring. Hold on, I love meat too, but only once in a while. You get a piece of meat, and you put it in your mouth, you chew, the first five seconds, all the juices flow around your mouth, they're gone, and then you are 20 more seconds chewing something that is tasteless at this point.