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
Simple ingredients prepared in a simple way - that's the best way to take your everyday cooking to a higher level.
The modernity of yesterday is the tradition of today, and the modernity of today will be tradition tomorrow.
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.
I'm always looking to the future and what will next be on the horizon.
Dragon fruit is very subtle, very delicate. So you want to be careful not to kill it with things that have very strong flavor.
Simple ingredients, treated with respect... put them together and you will always have a great dish.
The right use of food can end hunger.
A cocktail can be made by the bartender. But the cocktail also can be made by the chef.
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.
I'm sorry for the ducks; I love foie gras.
If you have some potatoes, green beans and cauliflower, you have a heck of a dish that can feed an entire family.
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.
It is time to embrace and celebrate ketchup, not be ashamed of it.
Education is everything. It's for everyone. We all need to be educated.
I believe in tradition and innovation, authenticity and passion.
Sometimes you need to give dishes a nap.
A lot of people prefer to be alone. They would rather be a palm tree on an island. I don't get it.
I mix mayonnaise, ketchup and brandy and a little bit of mustard. This is a heck of a good sauce for seafood.
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.
Listen to me: Leek is a vegetable. It can be the center of a dish.
In America, diner food or roadside barbecue is the best road food, but I am not a fan of eating while driving - too messy.
Anchovies pair really well with fruit like a nectarines or clementine. The fruit complements the sweetness and saltiness of the anchovy.
As immigrants, we understand better than most that to be an American is a privilege that conveys not just rights but responsibilities.
Good things, you can't rush into them.
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.
Behind Chipotle is not a corporation; behind Chipotle is a man that is one of the great cooks, that created a great concept.
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.
I always say that I don't believe I'm a chef. I try to be a storyteller.
Chef Michel Richard is always at the top of his game.
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.
If you ask me about Napoleon, I'll tell you about his relationship with sugar. And canning - thanks to Napoleon, we have canning.
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 work with companies like Audiostiles to put together mixes for my restaurants. I even created a soundtrack for my television show.
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.
Anyone who knows me knows that I always like to keep moving.
Italians allow anything in their cooking.
Women's cooking has always had a big influence on me personally.
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.
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.
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.
Roberto Donna is a great Italian chef.
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.
When you become an American, they give you an injection so your accent changes.
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.
As chefs, we work with organizations like Oxfam to enrich their projects with culinary tools, recipes and ideas.
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.
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.
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?
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.
