Top 156 Quotes & Sayings by Jose Andres
Explore popular quotes and sayings by a Spanish chef Jose Andres.
Last updated on September 16, 2024.
The first time I saw America was from my perch on the mast of a Spanish naval ship, where I could spot the Statue of Liberty reaching proudly into the open, endless American sky.
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!
I mix mayonnaise, ketchup and brandy and a little bit of mustard. This is a heck of a good sauce for seafood.
In this game of politics, it's always kind of blame.
I don't believe in traditional company structures because the best ideas do not always come from the top.
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.
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.
Dragon fruit is very subtle, very delicate. So you want to be careful not to kill it with things that have very strong flavor.
Good things, you can't rush into them.
Everyone should wake up and have a fresh-squeezed orange every day. By having a fresh glass of orange juice with American oranges, you are supporting the local economy, you have all the vitamin C you need in a day, and you support the environment because you don't use any plastic from bottles or bags.
The history of cooking is my passion, and cooking is my passion.
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.
We should all be involved in the avant-garde as long as we look toward the past.
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 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.
I'm sorry for the ducks; I love foie gras.
Music is always on. Not at work. But at home, everything always has to have a soundtrack.
Old cookbooks connect you to your past and explain the history of the world.
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.
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.
I love America!
Gelatins are one of most unbelievable areas in cooking today.
I'm always looking to the future and what will next be on the horizon.
I believe the future is vegetables and fruits. They are so much more sexier than a piece of chicken.
I always say that I don't believe I'm a chef. I try to be a storyteller.
The modernity of yesterday is the tradition of today, and the modernity of today will be tradition tomorrow.
I'm very happy with how Jaleo in Las Vegas came together.
Cotton candy is the most amazing form of caramelization ever invented by man.
The right use of food can end hunger.
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.
The cheapest gadget - and you don't even have to spend a dime - is chopsticks from a Chinese restaurant. I use them for everything: to toss salads, to turn a piece of meat in the pan, to flip croquettes in the Fryolator, to whisk eggs for omelets, to stir eggs into fried rice when I make that for my daughters.
In America, diner food or roadside barbecue is the best road food, but I am not a fan of eating while driving - too messy.
A cocktail can be made by the bartender. But the cocktail also can be made by the chef.
It is time to embrace and celebrate ketchup, not be ashamed of it.
Listen to me: Leek is a vegetable. It can be the center of a dish.
Anchovies pair really well with fruit like a nectarines or clementine. The fruit complements the sweetness and saltiness of the anchovy.
Tapas is a celebration of life.
My whole life, I have been trying to cook an egg in the right way.
The only way to have a better world and end poverty is by closing the gap between the top and the bottom.
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.
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.
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.
When you cook a sausage, the skin sometimes breaks and the ground meat comes apart.
I realized very early the power of food to evoke memory, to bring people together, to transport you to other places, and I wanted to be a part of that.
Food is national security. Food is craft. Food is everything, when you think about it.
I believe in tradition and innovation, authenticity and passion.
In 2010, I created World Central Kitchen as a way to try and help find solutions to many of the food issues we face.
When the earthquake hit Haiti in 2010, I was on vacation in the Cayman Islands.
Who needs one more chef in one more building with four walls and a kitchen?
The business of feeding people is the most amazing business in the world.
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.
The culture of modern Spain is something many people are still discovering.
Iberico de Bellota is best when cooked medium rare with a nice, pink center to allow the delicious acorn-infused flavor to come through.
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.
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.
Simple ingredients prepared in a simple way - that's the best way to take your everyday cooking to a higher level.
Simple ingredients, treated with respect... put them together and you will always have a great dish.
I was very impressed with the street food of Singapore. I was very impressed with the dishes that they did.
In Hong Kong, 'wonton' means swallowing a cloud.
I think when dishes have a certain amount of acidity, really they are very alive. And I love things that are alive.
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