Top 105 Jose Andres Quotes

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

I think when dishes have a certain amount of acidity, really they are very alive. And I love things that are alive.

The only way to have a better world and end poverty is by closing the gap between the top and the bottom.

Sometimes you need to give dishes a nap.

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.

We should all be involved in the avant-garde as long as we look toward the past.

The cheapest gadget – and you don’t even have to spend a dime – is chopsticks from a Chinese restaurant. I use them for everything: to toss salads, to turn a piece of meat in the pan, to flip croquettes in the Fryolator, to whisk eggs for omelets, to stir eggs into fried rice when I make that for my daughters.

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.

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.

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

My whole life, I have been trying to cook an egg in the right way.

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

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

I always say that I don’t believe I’m a chef. I try to be a storyteller.

I love cooking for the sake of understanding how people before me used to feed themselves, used to feed their families.

In America, diner food or roadside barbecue is the best road food, but I am not a fan of eating while driving – too messy.

Who needs one more chef in one more building with four walls and a kitchen?

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.

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.

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

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.

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

The culture of modern Spain is something many people are still discovering.

Food is national security. Food is craft. Food is everything, when you think about it.

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.

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.

I was very impressed with the street food of Singapore. I was very impressed with the dishes that they did.

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.

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.

I’m always looking to the future and what will next be on the horizon.

If you ask me about Napoleon, I’ll tell you about his relationship with sugar. And canning – thanks to Napoleon, we have canning.

Tapas is a celebration of life.

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

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!

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

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.

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.

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.

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.

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

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

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.

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?

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.

When you cook a sausage, the skin sometimes breaks and the ground meat comes apart.

I get bored of vacation.

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.

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

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.

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.

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

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

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 chefs, we work with organizations like Oxfam to enrich their projects with culinary tools, recipes and ideas.

Education is everything. It’s for everyone. We all need to be educated.

All my life, I’ve had restaurants that were affordable.

A lot of people prefer to be alone. They would rather be a palm tree on an island. I don’t get it.

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

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

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.

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

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.

Italians allow anything in their cooking.

I don’t believe in traditional company structures because the best ideas do not always come from the top.

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.

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.

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

American cooking is one of the unknown cuisines in America.

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.

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 this game of politics, it’s always kind of blame.