Top 100 Jose Andres Quotes
#1. I'm a Twitter addict. Jose Andres is a serial tweeter. It's funny to see which chefs have embraced it, and the different paths they take.
Anthony Bourdain
#2. 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
#3. 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.
Jose Andres
#4. In Spain, you can go into any tapas bar, and you'll see anchovies all over the menu.
Jose Andres
#5. 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
#6. 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.
Jose Andres
#7. In Hong Kong, 'wonton' means swallowing a cloud.
Jose Andres
#8. Cotton candy is the most amazing form of caramelization ever invented by man.
Jose Andres
#9. If you have some potatoes, green beans and cauliflower, you have a heck of a dish that can feed an entire family.
Jose Andres
#10. When you use a simple gelatin like collagen, you can get flavor that is 100 percent pure, maybe event 150 percent.
Jose Andres
#11. Soy sauce and seaweed go really well with potato chips.
Jose Andres
#12. 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
#13. Good things, you can't rush into them.
Jose Andres
#14. 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
#15. I'm a different immigrant. My life is so lucky compared to so many.
Jose Andres
#16. 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
#17. 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
#18. The great-great-grandfather of my mother was probably using gelatins.
Jose Andres
#20. One day, we'll have 10, 20 or 50 Jaleos around America or around the world.
Jose Andres
#21. Simple ingredients prepared in a simple way - that's the best way to take your everyday cooking to a higher level.
Jose Andres
#22. My whole life, I have been trying to cook an egg in the right way.
Jose Andres
#23. I'm always looking to the future and what will next be on the horizon.
Jose Andres
#25. 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
#26. I don't believe in traditional company structures because the best ideas do not always come from the top.
Jose Andres
#27. 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
#28. For me, summer hasn't really started until tomatoes reappear in local farmers' markets.
Jose Andres
#29. 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
#30. Old cookbooks connect you to your past and explain the history of the world.
Jose Andres
#31. A cocktail can be made by the bartender. But the cocktail also can be made by the chef.
Jose Andres
#32. 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
#33. For me, there is no better tapa than a really good stuffed olive.
Jose Andres
#34. 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
#35. 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
#37. Anchovies pair really well with fruit like a nectarines or clementine. The fruit complements the sweetness and saltiness of the anchovy.
Jose Andres
#38. 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
#39. The history of cooking is my passion, and cooking is my passion.
Jose Andres
#40. I always say that I don't believe I'm a chef. I try to be a storyteller.
Jose Andres
#41. When you cook a sausage, the skin sometimes breaks and the ground meat comes apart.
Jose Andres
#43. The only way to have a better world and end poverty is by closing the gap between the top and the bottom.
Jose Andres
#44. Your parents would not be happy if you came home and said you wanted to grow up to be a chef or a rock star.
Jose Andres
#45. 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.
Jose Andres
#46. When you become an American, they give you an injection so your accent changes.
Jose Andres
#47. Food is about making an interaction with ingredients. If you talk to them, they will always tell you a story.
Jose Andres
#48. Romesco with asparagus is simple and brilliant.
Jose Andres
#49. 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
#50. Anyone who knows me knows that I always like to keep moving.
Jose Andres
#51. 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
#52. People travel north from Barcelona, not south.
Jose Andres
#53. 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
#54. Iberico de Bellota is best when cooked medium rare with a nice, pink center to allow the delicious acorn-infused flavor to come through.
Jose Andres
#55. 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
#56. Listen to me: Leek is a vegetable. It can be the center of a dish.
Jose Andres
#57. 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
#58. 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
#59. 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.
Jose Andres
#60. I think when dishes have a certain amount of acidity, really they are very alive. And I love things that are alive.
Jose Andres
#61. 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.
Jose Andres
#62. 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
#63. We should all be involved in the avant-garde as long as we look toward the past.
Jose Andres
#64. The modernity of yesterday is the tradition of today, and the modernity of today will be tradition tomorrow.
Jose Andres
#65. 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
#66. 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
#67. 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
#68. Food is national security. Food is craft. Food is everything, when you think about it.
Jose Andres
#69. Don't put too many chefs to work. Sometimes they get too involved in the ingredients and are of no help.
Jose Andres
#70. I don't know any group of professionals that mobilize as fast and as often as chefs do when there are people who are in need.
Jose Andres
#71. 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
#72. Food and the way we grow it and produce it are a major cause of environmental degradation.
Jose Andres
#73. I get very upset when people start adding weird things to romesco.
Jose Andres
#74. I believe in tradition and innovation, authenticity and passion.
Jose Andres
#75. 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
#76. Everyone else in the world still thinks of American food as ketchup.
Jose Andres
#77. I work with companies like Audiostiles to put together mixes for my restaurants. I even created a soundtrack for my television show.
Jose Andres
#78. As chefs, we cook to please people, to nourish people.
Jose Andres
#79. As immigrants, we understand better than most that to be an American is a privilege that conveys not just rights but responsibilities.
Jose Andres
#80. 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
#81. For me, Romesco is one of the greatest sauces in the world.
Jose Andres
#82. Chef Michel Richard is always at the top of his game.
Jose Andres
#83. Like many parents after a long family holiday, I usually welcome the moment when my kids head back to school.
Jose Andres
#84. When the earthquake hit Haiti in 2010, I was on vacation in the Cayman Islands.
Jose Andres
#85. I believe no chef becomes what he becomes without having many people influence him.
Jose Andres
#86. Music is always on. Not at work. But at home, everything always has to have a soundtrack.
Jose Andres
#87. 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.
Jose Andres
#88. I mix mayonnaise, ketchup and brandy and a little bit of mustard. This is a heck of a good sauce for seafood.
Jose Andres
#89. 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
#90. 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.
Jose Andres
#91. 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
#92. I'm sorry for the ducks; I love foie gras.
Jose Andres
#93. In this game of politics, it's always kind of blame.
Jose Andres
#94. Every time I open a bottle of wine, it is an amazing trip somewhere.
Jose Andres
#95. I prefer natural hardwood lump charcoal - the other stuff makes your food taste like Goodyear tires.
Jose Andres
#96. If you ask me about Napoleon, I'll tell you about his relationship with sugar. And canning - thanks to Napoleon, we have canning.
Jose Andres
#97. American cooking is one of the unknown cuisines in America.
Jose Andres
#98. 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
#99. 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
#100. Sometimes you need to give dishes a nap.
Jose Andres
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