Spanish - Chef | July 13, 1969 -
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
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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.
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I remember that at the beginning of the month, the kind of menus my mom and father would prepare for us would have fish, chicken. But at the end of the month - because my father would be waiting for paycheck - the refrigerator would get empty. I remember that without a lot of food left, some of the best meals happened right there.
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Gelatins are one of most unbelievable areas in cooking today.
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When you use a simple gelatin like collagen, you can get flavor that is 100 percent pure, maybe event 150 percent.
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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.
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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.
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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.
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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.
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Dragon fruit is very subtle, very delicate. So you want to be careful not to kill it with things that have very strong flavor.
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People travel north from Barcelona, not south.
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When the earthquake hit Haiti in 2010, I was on vacation in the Cayman Islands.
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