Top 100 Jose Andres Quotes
#1. 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
#2. In Hong Kong, 'wonton' means swallowing a cloud.
Jose Andres
#3. Cotton candy is the most amazing form of caramelization ever invented by man.
Jose Andres
#4. When you use a simple gelatin like collagen, you can get flavor that is 100 percent pure, maybe event 150 percent.
Jose Andres
#5. Soy sauce and seaweed go really well with potato chips.
Jose Andres
#6. 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
#8. 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
#9. 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.
Jose Andres
#10. 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
#12. Simple ingredients prepared in a simple way - that's the best way to take your everyday cooking to a higher level.
Jose Andres
#13. My whole life, I have been trying to cook an egg in the right way.
Jose Andres
#14. I'm always looking to the future and what will next be on the horizon.
Jose Andres
#16. 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
#17. 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
#18. For me, summer hasn't really started until tomatoes reappear in local farmers' markets.
Jose Andres
#19. 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
#20. A cocktail can be made by the bartender. But the cocktail also can be made by the chef.
Jose Andres
#21. 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
#22. For me, there is no better tapa than a really good stuffed olive.
Jose Andres
#23. 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
#24. 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.
Jose Andres
#25. 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
#27. When you become an American, they give you an injection so your accent changes.
Jose Andres
#28. Food is about making an interaction with ingredients. If you talk to them, they will always tell you a story.
Jose Andres
#29. Romesco with asparagus is simple and brilliant.
Jose Andres
#30. 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.
Jose Andres
#31. Anyone who knows me knows that I always like to keep moving.
Jose Andres
#32. 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.
Jose Andres
#33. People travel north from Barcelona, not south.
Jose Andres
#34. 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
#35. 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
#36. Listen to me: Leek is a vegetable. It can be the center of a dish.
Jose Andres
#37. As a chef and as a father, I am very upset by what's on the menu at most schools: chicken nuggets and tater tots and ketchup and pizza.
Jose Andres
#38. 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
#39. I think when dishes have a certain amount of acidity, really they are very alive. And I love things that are alive.
Jose Andres
#40. 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
#41. We should all be involved in the avant-garde as long as we look toward the past.
Jose Andres
#42. The modernity of yesterday is the tradition of today, and the modernity of today will be tradition tomorrow.
Jose Andres
#43. 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
#44. 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
#45. 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
#46. Don't put too many chefs to work. Sometimes they get too involved in the ingredients and are of no help.
Jose Andres
#47. 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
#48. I get very upset when people start adding weird things to romesco.
Jose Andres
#49. I believe in tradition and innovation, authenticity and passion.
Jose Andres
#50. 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.
Jose Andres
#51. Everyone else in the world still thinks of American food as ketchup.
Jose Andres
#52. I work with companies like Audiostiles to put together mixes for my restaurants. I even created a soundtrack for my television show.
Jose Andres
#53. As immigrants, we understand better than most that to be an American is a privilege that conveys not just rights but responsibilities.
Jose Andres
#54. 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
#55. Chef Michel Richard is always at the top of his game.
Jose Andres
#56. When the earthquake hit Haiti in 2010, I was on vacation in the Cayman Islands.
Jose Andres
#57. Music is always on. Not at work. But at home, everything always has to have a soundtrack.
Jose Andres
#58. I mix mayonnaise, ketchup and brandy and a little bit of mustard. This is a heck of a good sauce for seafood.
Jose Andres
#59. 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
#60. 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.
Jose Andres
#61. Every time I open a bottle of wine, it is an amazing trip somewhere.
Jose Andres
#62. I prefer natural hardwood lump charcoal - the other stuff makes your food taste like Goodyear tires.
Jose Andres
#63. 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
#64. 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
#65. Sometimes you need to give dishes a nap.
Jose Andres
#67. 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
#68. Behind Chipotle is not a corporation; behind Chipotle is a man that is one of the great cooks, that created a great concept.
Jose Andres
#69. I'm very happy with how Jaleo in Las Vegas came together.
Jose Andres
#70. 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.
Jose Andres
#71. Man, the flavor of a pineapple is 100 times more powerful than the flavor of meat.
Jose Andres
#72. As chefs, we work with organizations like Oxfam to enrich their projects with culinary tools, recipes and ideas.
Jose Andres
#73. 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
#75. I have an amazing wife and three daughters that always keep me motivated.
Jose Andres
#76. 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.
Jose Andres
#77. I was very impressed with the street food of Singapore. I was very impressed with the dishes that they did.
Jose Andres
#78. 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
#79. 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
#80. Gelatins are one of most unbelievable areas in cooking today.
Jose Andres
#81. I want e by Jose Andres to be a discovery, to be a journey. I want people to find it and be astonished.
Jose Andres
#82. Education is everything. It's for everyone. We all need to be educated.
Jose Andres
#83. 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
#84. 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
#86. 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
#87. 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
#88. Italians allow anything in their cooking.
Jose Andres
#89. 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
#90. 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
#91. Simple ingredients, treated with respect ... put them together and you will always have a great dish.
Jose Andres
#92. It is time to embrace and celebrate ketchup, not be ashamed of it.
Jose Andres
#93. 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!
Jose Andres
#94. 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
#95. I love to talk about cooking and recipes, but I love as much talking about how food and cooking can change the world.
Jose Andres
#96. 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
#97. Women's cooking has always had a big influence on me personally.
Jose Andres
#98. To me, what I'm interested in, in the end, is the meaning of food in our lives.
Jose Andres
#99. 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
#100. All my life, I've had restaurants that were affordable.
Jose Andres
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