Spanish - Chef | July 13, 1969 -
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
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I'm a different immigrant. My life is so lucky compared to so many.
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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.
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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.
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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.
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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.
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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.
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American cooking is one of the unknown cuisines in America.
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For me, summer hasn't really started until tomatoes reappear in local farmers' markets.
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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.
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When you become an American, they give you an injection so your accent changes.
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Recipes are overrated.
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