Jose Andres quotes: wise famous quotes, sayings and quotations by Jose Andres

Jose Andres Famous Quotes & Sayings

Discover top inspirational quotes from Jose Andres on Wise Famous Quotes.

For food to be romantic, it should be light. Too many times people plan a romantic meal, and the food is too heavy.

The great-great-grandfather of my mother was probably using gelatins.

Chef Michel Richard is always at the top of his game.

It is time to embrace and celebrate ketchup, not be ashamed of it.

When you become an American, they give you an injection so your accent changes.

Good things, you can't rush into them.

In Hong Kong, 'wonton' means swallowing a cloud.

I prefer natural hardwood lump charcoal - the other stuff makes your food taste like Goodyear tires.

Like many parents after a long family holiday, I usually welcome the moment when my kids head back to school.

If you have some potatoes, green beans and cauliflower, you have a heck of a dish that can feed an entire family.

I'm a different immigrant. My life is so lucky compared to so many.

Old cookbooks connect you to your past and explain the history of the world.

We should all be involved in the avant-garde as long as we look toward the past.

Everyone else in the world still thinks of American food as ketchup.

Eating has to be fun.

I have an amazing wife and three daughters that always keep me motivated.

To me, what I'm interested in, in the end, is the meaning of food in our lives.

I believe the future is vegetables and fruits. They are so much more sexier than a piece of chicken.

If you ask me about Napoleon, I'll tell you about his relationship with sugar. And canning - thanks to Napoleon, we have canning.

Anyone who knows me knows that I always like to keep moving.

Listen to me: Leek is a vegetable. It can be the center of a dish.

When you use a simple gelatin like collagen, you can get flavor that is 100 percent pure, maybe event 150 percent.

I was very impressed with the street food of Singapore. I was very impressed with the dishes that they did.

In 2010, I created World Central Kitchen as a way to try and help find solutions to many of the food issues we face.

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.

For me, Romesco is one of the greatest sauces in the world.

Man, the flavor of a pineapple is 100 times more powerful than the flavor of meat.

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.

Roberto Donna is a great Italian chef.

I don't believe in traditional company structures because the best ideas do not always come from the top.

One day, we'll have 10, 20 or 50 Jaleos around America or around the world.

Your parents would not be happy if you came home and said you wanted to grow up to be a chef or a rock star.

As chefs, we cook to please people, to nourish people.

Education is everything. It's for everyone. We all need to be educated.

Dragon fruit is very subtle, very delicate. So you want to be careful not to kill it with things that have very strong flavor.

I think when dishes have a certain amount of acidity, really they are very alive. And I love things that are alive.

In America, diner food or roadside barbecue is the best road food, but I am not a fan of eating while driving - too messy.

I don't understand how it's cheaper to buy a whole steak at the Price Club than spinach. How did that happen?

Recipes are overrated.

Don't skimp on the ice. Bags from the grocery store melt so fast and water down your drinks. I prefer beautiful, big squares for my cocktails.

People travel north from Barcelona, not south.

As chefs, we work with organizations like Oxfam to enrich their projects with culinary tools, recipes and ideas.

I want e by Jose Andres to be a discovery, to be a journey. I want people to find it and be astonished.

I mix mayonnaise, ketchup and brandy and a little bit of mustard. This is a heck of a good sauce for seafood.

Iberico de Bellota is best when cooked medium rare with a nice, pink center to allow the delicious acorn-infused flavor to come through.

Anyone who knows me knows that I have never been shy about how important Ferran Adria has been in my life; he is a friend, a mentor, an inspiration.

I always say that I don't believe I'm a chef. I try to be a storyteller.

Women's cooking has always had a big influence on me personally.

Simple ingredients prepared in a simple way - that's the best way to take your everyday cooking to a higher level.

I get very upset when people start adding weird things to romesco.

Food is national security. Food is craft. Food is everything, when you think about it.

Tapas is a celebration of life.

For me, summer hasn't really started until tomatoes reappear in local farmers' markets.

American cooking is one of the unknown cuisines in America.

Sometimes you need to give dishes a nap.

Food is about making an interaction with ingredients. If you talk to them, they will always tell you a story.

The modernity of yesterday is the tradition of today, and the modernity of today will be tradition tomorrow.

Without a doubt, one of my favorite American ingredients is blue crabs, a true delicacy! And a great value, I think.

To feed a nation is never easy!

Every time I open a bottle of wine, it is an amazing trip somewhere.

Music is always on. Not at work. But at home, everything always has to have a soundtrack.

Cotton candy is the most amazing form of caramelization ever invented by man.

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 whole life, I have been trying to cook an egg in the right way.

I'm always looking to the future and what will next be on the horizon.

Italians allow anything in their cooking.

I love cooking for the sake of understanding how people before me used to feed themselves, used to feed their families.

Don't put too many chefs to work. Sometimes they get too involved in the ingredients and are of no help.

In this game of politics, it's always kind of blame.

I think every chef should have a food truck. It's a good way to test the markets, to invest in meeting the future restaurant goers.

Gelatins are one of most unbelievable areas in cooking today.

Anchovies pair really well with fruit like a nectarines or clementine. The fruit complements the sweetness and saltiness of the anchovy.

Vegas is a celebration.

The only way to have a better world and end poverty is by closing the gap between the top and the bottom.

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.

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!

The history of cooking is my passion, and cooking is my passion.

I believe in tradition and innovation, authenticity and passion.

Even today with the public's growing interest in food and diet issues, politicians rarely include food as part of their political platforms.

I'm very happy with how Jaleo in Las Vegas came together.

Behind Chipotle is not a corporation; behind Chipotle is a man that is one of the great cooks, that created a great concept.

Who needs one more chef in one more building with four walls and a kitchen?

I'm sorry for the ducks; I love foie gras.

I love going to Rodeo Drive with my wife.

As immigrants, we understand better than most that to be an American is a privilege that conveys not just rights but responsibilities.

In Spain, you can go into any tapas bar, and you'll see anchovies all over the menu.

The right use of food can end hunger.

Our brain, our body, craves fat. We cannot help it. That's why a kid will eat a hot dog quicker than a piece of broccoli.

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.

The culture of modern Spain is something many people are still discovering.

I love Ozomatli, this L.A. band that makes great coffee. They are half American, half Mexican, their coffee's great, and they're very good friends.

I work with companies like Audiostiles to put together mixes for my restaurants. I even created a soundtrack for my television show.

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.

Romesco with asparagus is simple and brilliant.

A cocktail can be made by the bartender. But the cocktail also can be made by the chef.

When you cook a sausage, the skin sometimes breaks and the ground meat comes apart.

When the earthquake hit Haiti in 2010, I was on vacation in the Cayman Islands.

For me, there is no better tapa than a really good stuffed olive.

I get bored of vacation.

Simple ingredients, treated with respect ... put them together and you will always have a great dish.