Jose Andres Quotes
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Soy sauce and seaweed go really well with potato chips.
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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.
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In Spain, you can go into any tapas bar, and you'll see anchovies all over the menu.
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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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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.
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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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If you want to keep your side dishes warmer than room temperature, consider buying a small steam table for the home, with the Sterno cans underneath.
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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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When you become an American, they give you an injection so your accent changes.
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In Hong Kong, 'wonton' means swallowing a cloud.
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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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A cocktail can be made by the bartender. But the cocktail also can be made by the chef.
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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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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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The federal government spends about $2.51 per child per day to feed them lunch. Out of that, you have to pay for labor, facilities, and administrative costs, leaving about a dollar for food. Imagine trying to feed yourself a nutritious meal every day with only a dollar. Very difficult.
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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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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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The right use of food can end hunger.
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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'm very happy with how Jaleo in Las Vegas came together.
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The business of feeding people is the most amazing business in the world.
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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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It is time to embrace and celebrate ketchup, not be ashamed of it.
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Chef Michel Richard is always at the top of his game.