A Quote by Jose Andres

As chefs, we cook to please people, to nourish people. — © Jose Andres
As chefs, we cook to please people, to nourish people.

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I'd love to cook. It's something I've got into since I've grown older. I'm mates with Jamie Oliver and he's been a real inspiration. I've cooked for Jamie a few times - most people are too frightened to cook for him. Chefs are really easy to cook for. They're just pleased not to be the one who's cooking.
I have a theory that the people who cook in jails are British chefs.
please don't cook me, kind sirs! I am a good cook myself, and cook better than I cook, if you see what I mean.
Chefs who cook in these ivory towers are in control in their own world. We try to approximate that world as best we can, but ultimately our goal is to please our clients.
It depends as there's many different types of chefs, some who cook for awards and others who cook to make their restaurant a great business. There are those who cook for a lifestyle, they'll have come through pubs and they like to have the connection to the farmers and the chickens and the natural produce. So for each chef it'll be slightly different.
When I was a teenager, I was trying to please people. I kept changing who I was to please the people I was with. And so once I just decided I wasn't going to do that anymore. I was going to live my life to please God. And so from that day to this, that's been my aim. Some people don't understand, but you can't please everybody anyway.
I don't really care that much about eating. But I like impressing people with how good a cook I am. So I will cook. I'm an excellent cook. Not many people know that about me.
If you go to chefs all across America and ask them, 'What's your biggest problem right now?,' It is finding people to cook in their restaurants. They're having an enormous, countrywide problem here staffing their operations.
I kind of think of engineering like the chefs at a restaurant. Nobody's going to deny chefs are integrally important, but there's also so many other people who contribute to a great meal.
Men are more mechanical when we cook. Women are more attached. They cook it with feelings. From personal experience. The feeling a female chef puts in the food places her way ahead of men chefs.
I can cook to please people, but it's quite conventional. I make a good sponge cake. I find it hard to follow recipes.
People have no idea how much work it is for a man to produce an ejaculation. You have this seminal vesicle churning out this fluid, the prostate gland producing an alkaline solution. It's like having five iron chefs in your crotch working to cook up this stuff.
A chef is a chef, a cook is a cook; a lorry driver is a lorry driver and a designer is a designer. I've never heard anyone say that Philippe Starck is a chef. The important thing is dialogue. If I said to Norman Foster that he was a chef he'd say "No", but he might have a dialogue with chefs. People have said to me for many years that I'm not a chef and that I'm an artist instead, but I always say, "No, I'm a chef." I just have dialogues with designers.
cookbooks, I found, are intended for people with time to cook - and, surprisingly often, for people who already know how to cook.
When helicopters were snatching people from the grounds of the American embassy compound during the panic of the final Vietcong push into Saigon, I was sitting in front of the television set shouting, Get the chefs! Get the chefs!
Many of my friends are chefs, and I learnt to cook watching them.
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