Jose Andres Quotes
Top 100 wise famous quotes and sayings 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.
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 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.
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.
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.
I don't believe in traditional company structures because the best ideas do not always come from the top.
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.
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?
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.
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.
Simple ingredients prepared in a simple way - that's the best way to take your everyday cooking to a higher level.
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.
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.
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.
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.
Anchovies pair really well with fruit like a nectarines or clementine. The fruit complements the sweetness and saltiness of the anchovy.
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!
Even today with the public's growing interest in food and diet issues, politicians rarely include food as part of their political platforms.
Behind Chipotle is not a corporation; behind Chipotle is a man that is one of the great cooks, that created a great concept.
As immigrants, we understand better than most that to be an American is a privilege that conveys not just rights but responsibilities.
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.
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.