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
I believe the future is vegetables and fruits. They are so much more sexier than a piece of chicken. – Jose Andres
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
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
One thing that makes me very happy is to see the growing activism among chefs in America. Chefs like Tom Colicchio, Bill Telepan, and Rachel Ray and food writers like Michael Pollan have gone to Congress, indeed sometimes even have testified before Congress, have lent this support to Mrs. Obama’s effort to combat childhood obesity. – Jose Andres
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
Don’t put too many chefs to work. Sometimes they get too involved in the ingredients and are of no help. – Jose Andres
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
I mix mayonnaise, ketchup and brandy and a little bit of mustard. This is a heck of a good sauce for seafood. – Jose Andres
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
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
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. – Jose Andres
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
As chefs, we work with organizations like Oxfam to enrich their projects with culinary tools, recipes and ideas. – Jose Andres
Anchovies pair really well with fruit like a nectarines or clementine. The fruit complements the sweetness and saltiness of the anchovy. – Jose Andres
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
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. – Jose Andres
I prefer natural hardwood lump charcoal – the other stuff makes your food taste like Goodyear tires. – Jose Andres
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
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