Jose Andres Quotes

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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.

Simple ingredients, treated with respect... put them together and you will always have a great dish.

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.

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.

A cocktail can be made by the bartender. But the cocktail also can be made by the chef.

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

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

Gelatins are one of most unbelievable areas in cooking today.

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

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.

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.

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.

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.

Dragon fruit is very subtle, very delicate. So you want to be careful not to kill it with things that have very strong flavor.

People travel north from Barcelona, not south.

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

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.

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.

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

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.

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

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.

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.

Iberico de Bellota is best when cooked medium rare with a nice, pink center to allow the delicious acorn-infused flavor to come through.

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

Anchovies pair really well with fruit like a nectarines or clementine. The fruit complements the sweetness and saltiness of the anchovy.

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.

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.

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.

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

The history of cooking is my passion, and cooking is my passion.

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

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.

The business of feeding people is the most amazing business in the world.

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.

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

I love America!

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

Listen to me: Leek is a vegetable. It can be the center of a dish.

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

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

I mix mayonnaise, ketchup and brandy and a little bit of mustard. This is a heck of a good sauce for seafood.

Good things, you can't rush into them.

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

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

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

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

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