Top 156 Quotes & Sayings by Jose Andres - Page 2

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

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

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

I believe no chef becomes what he becomes without having many people influence him.

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

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.

I started culinary school at a very young age, and really I wanted to be out working, cooking, more than I wanted to be in a classroom. You could say I wasn't a very good student - I wanted to be a student of life and experience.

My mother and I were born in Mieres, Asturias, the most beautiful region you'll ever see in Europe and the home of Cabrales, a great blue cheese made in the Asturian mountains. When I was young, we moved to Barcelona. Whenever my mother was homesick for Asturias, she'd eat a little piece of Cabrales to bring her closer to Mieres.

Eating has to be fun.

I love going to Rodeo Drive with my wife.

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.

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.

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

I love to talk about cooking and recipes, but I love as much talking about how food and cooking can change the world.

Vegas is a celebration.

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

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

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

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.

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

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.

When you go to watch a baseball game, when you go to watch an NBA game, when you watch an NFL game, when you go to watch movies, the offering that those arenas are doing foodwise is 'all the hot dogs you can eat'; all the French fries you can eat; for $20 you can eat 20 hot dogs.

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

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.

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

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.

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.

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

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.

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

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

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.

To feed a nation is never easy!

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

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

In Spain, we mainly use red plum tomatoes, but it is always fun to experiment. Try using a mix of colors or substitute green tomatoes for plum next time you make a tomato dish.

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.

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

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

Standing around the grill is fine, but I like to have my friends come in and out of the house. Movement makes the party more exciting.

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

Recipes are overrated.

There is nothing better than picking up sun-warmed tomatoes and smelling them, feeling them and scrutinizing their shiny skins for imperfections, dreaming of ways to serve them.

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.

People travel north from Barcelona, not south.

IBM has research and development; so do Microsoft and Nike and even Jose Andres. But there hasn't been enough R&D on feeding people in the Third World. This has to be part of the process; if not, we'll keep throwing money at the problem instead of investing in true solutions.

Roberto Donna is a great Italian chef.

Italians allow anything in their cooking.

People ask me in Europe, when they do interviews... they ask me, 'Well, how does it feel to be a cook in a country that doesn't know how to eat?' It always touches a nerve, because Europe and the world think that America is no more than bad hot dogs and bad burgers.

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.

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.

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.

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.

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.

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.

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

I eventually settled in Washington, where my partners and I have been fortunate to build a restaurant business that now employs thousands of Americans across the country.

American cooking is one of the unknown cuisines in America.

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

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.