Jose Andres Zitate auf Englisch

Zitat des Tages von Jose Andres:

I'm sorry for the ducks; I love foie gras.

I'm very happy with how Jaleo in Las Vegas came together.

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

The Christmas market at the Barcelona Cathedral sells all kinds of things for your Nativity scene. It will also give you a good idea of Catalan culture.

Jose Andres

It is time to embrace and celebrate ketchup, not be ashamed of it.

Jose Andres

Italians allow anything in their cooking.

Jose Andres

I love going to Rodeo Drive with my wife.

Jose Andres

I love cooking for the sake of understanding how people before me used to feed themselves, used to feed their families.

Jose Andres

The only way to have a better world and end poverty is by closing the gap between the top and the bottom.

Jose Andres

I believe in tradition and innovation, authenticity and passion.

Jose Andres

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.

Jose Andres

Anyone who knows me knows that I always like to keep moving.

Jose Andres

As immigrants, we understand better than most that to be an American is a privilege that conveys not just rights but responsibilities.

Jose Andres

Eating has to be fun.

Jose Andres

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.

Jose Andres

I don't know any group of professionals that mobilize as fast and as often as chefs do when there are people who are in need.

Jose Andres

I started culinary school at a very young age, and really I wanted to be out working, cooking, more than I wanted to be in a classroom. You could say I wasn't a very good student - I wanted to be a student of life and experience.

Jose Andres

With their bright color and fantastic balance of acidity and sweetness, tomatoes are a natural refresher and the perfect element for meals on warm and sultry days.

Jose Andres

Without a doubt, one of my favorite American ingredients is blue crabs, a true delicacy! And a great value, I think.

Jose Andres

Everyone else in the world still thinks of American food as ketchup.

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

The great-great-grandfather of my mother was probably using gelatins.

Jose Andres

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

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.

Jose Andres

A cocktail can be made by the bartender. But the cocktail also can be made by the chef.

Jose Andres

When you use a simple gelatin like collagen, you can get flavor that is 100 percent pure, maybe event 150 percent.

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

Behind Chipotle is not a corporation; behind Chipotle is a man that is one of the great cooks, that created a great concept.

Jose Andres

Vegas is a celebration.

Jose Andres

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.

Jose Andres

Music is always on. Not at work. But at home, everything always has to have a soundtrack.

Jose Andres

I believe no chef becomes what he becomes without having many people influence him.

Jose Andres

Soy sauce and seaweed go really well with potato chips.

Jose Andres

When the earthquake hit Haiti in 2010, I was on vacation in the Cayman Islands.

Jose Andres

Simple ingredients prepared in a simple way - that's the best way to take your everyday cooking to a higher level.

Jose Andres

Good things, you can't rush into them.

Jose Andres

As chefs, we work with organizations like Oxfam to enrich their projects with culinary tools, recipes and ideas.

Jose Andres