Jose Andres Quotes & Sayings

Food and the way we grow it and produce it are a major cause of environmental degradation. — Jose Andres

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

With their bright color and fantastic balance of acidity and sweetness, tomatoes are a natural refresher and the perfect element for meals on warm and sultry days. — 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

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

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. — Jose Andres

Recipes are overrated. — Jose Andres

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

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

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

Chefs are at the end of a long chain of individuals who work hard to feed people. Farmers, beekeepers, bakers, scientists, fishermen, grocers, we are all part of that chain, all food people, all dedicated to feeding the world. — Jose Andres

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. — Jose Andres

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

I believe in tradition and innovation, authenticity and passion. — Jose Andres

People travel north from Barcelona, not south. — Jose Andres

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

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

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

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

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

Roberto Donna is a great Italian chef. — Jose Andres

Everyting starts to happen at my home at 7 A. M., 7:20, when you hear the orange juicer. That means my daughters are already making the fresh Clementine juice. — Jose Andres

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. — Jose Andres

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

A lot of people prefer to be alone. They would rather be a palm tree on an island. I don't get it. — Jose Andres

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

Pimenton gets its intense flavor because it is dried over wood smoke. You can try hot, sweet or bittersweet, though sweet is probably the most commonly used. — Jose Andres

Vegas is a celebration. — 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

The right use of food can end hunger. — Jose Andres

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. — Jose Andres

Italians allow anything in their cooking. — 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

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. — Jose Andres

I remember that at the beginning of the month, the kind of menus my mom and father would prepare for us would have fish, chicken. But at the end of the month - because my father would be waiting for paycheck - the refrigerator would get empty. I remember that without a lot of food left, some of the best meals happened right there. — Jose Andres

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

Me, I'm an encyclopedia. I'm not a very smart guy, but I'm an encyclopedia. You can ask me about anything you want. Probably I have the book; probably I have a first edition. — Jose Andres

When I came to El Bulli, right away I knew I was becoming part of something incredible. It was like watching the Big Bang happening right in front of me. — Jose Andres

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

I don't think anybody can claim success at any part of our lives, private or professional, if there are others that don't enjoy the same opportunities. — Jose Andres

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

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

Steakhouses serve these big steaks. The first piece is hot, and the last piece is cold. The way I like to eat is to try three or four cuts of meat. People should actually be eating less meat, and the meat they eat should be special. — Jose Andres

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

Good things, you can't rush into them. — Jose Andres

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. — Jose Andres

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. — Jose Andres

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

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

Dorado Beach's rich history provided amazing inspiration to put forward a bold menu celebrating the legacy of the people and cuisine that shaped this unique destination and to push me to share some of my own stories. — Jose Andres

I get bored of vacation. — 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

As a chef and father, it kills me that children are fed processed foods, fast food clones, foods loaded with preservatives and high-fructose corn syrup. — Jose Andres

Puerto Rico is the perfect meeting place between Spain, the country I come from, and America, the country where I now belong. The meeting point of two worlds where magic can happen. — Jose Andres

I love going to Rodeo Drive with my wife. — 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

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

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

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. — Jose Andres

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

I guess that from the moment we are fed by our mothers, without even knowing it, we are caught in a net that brings us comfort, something we always feel when a special woman cooks for us. It is something unique and personal - it is something we want to keep for ourselves. — Jose Andres

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

When we are trying to come up with new health laws, you bring doctors, you bring experts in medicine. In urban planning, you bring the best architects. How it is possible that when we are talking about the way we are going to feed America, no chef shows up in the room? — Jose Andres

I've been a cook all my life, but I am still learning to be a good chef. I'm always learning new techniques and improving beyond my own knowledge because there is always something new to learn and new horizons to discover. — Jose Andres

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

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

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. — Jose Andres

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

I remember being a young boy in Spain and watching my parents cook. We didn't go to a lot of restaurants because we didn't always have the money, so cooking at home was just what we did. — Jose Andres

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

Most people only use their griddles for pancakes, but you can sear vegetables like sliced zucchini or mushrooms, thinly sliced meats like chicken or pork, or thinly sliced fish or squid. — Jose Andres

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

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

Let me tell you a story about when I was growing up in Spain. Many Sundays, we would invite 30, 40, 50 people to the countryside, and my father would make a big paella. He put me in charge of the fire and the 'stove' - the rocks that hold the pan. But he wouldn't let me cook. I got so unbelievably upset. — Jose Andres

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

After a year, the aromatics in an olive oil are gone. Sometimes the bottles on the shelf in the supermarket are there a lot longer than you are. — Jose Andres

As legal residents, immigrants would contribute more in taxes, spend more at our businesses, start companies of their own and create more jobs. Immigration is not a problem for us to solve but an opportunity for America to seize. — Jose Andres

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

My love for artichokes comes from when I was very young. My mother and father would slice the hearts and fry them, and they would be crispy around the leaves and tender at the base. — Jose Andres

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. — Jose Andres

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

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

The time has come to recognize that food, how we produce it, process it, package it, sell it, cook it and eat it, is as important as any other issue. — 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

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

In Hong Kong, 'wonton' means swallowing a cloud. — Jose Andres

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

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. — Jose Andres

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

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

All my life, I've had restaurants that were affordable. — Jose Andres

Romesco with asparagus is simple and brilliant. — Jose Andres

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

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

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. — Jose Andres

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

The Christmas market at the Barcelona Cathedral sells all kinds of things for your Nativity scene. It will also give you a good idea of Catalan culture. — Jose Andres

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. — Jose Andres