Spanish - Chef | July 13, 1969 -
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
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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.
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I don't understand how it's cheaper to buy a whole steak at the Price Club than spinach. How did that happen?
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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.
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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.
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My mother and I were born in Mieres, Asturias, the most beautiful region you'll ever see in Europe and the home of Cabrales, a great blue cheese made in the Asturian mountains. When I was young, we moved to Barcelona. Whenever my mother was homesick for Asturias, she'd eat a little piece of Cabrales to bring her closer to Mieres.
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Iberico de Bellota is best when cooked medium rare with a nice, pink center to allow the delicious acorn-infused flavor to come through.
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In Spain, you can go into any tapas bar, and you'll see anchovies all over the menu.
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Anchovies pair really well with fruit like a nectarines or clementine. The fruit complements the sweetness and saltiness of the anchovy.
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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.
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As immigrants, we understand better than most that to be an American is a privilege that conveys not just rights but responsibilities.
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The history of cooking is my passion, and cooking is my passion.
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