Zitat des Tages von Jose Andres:
I'm very happy with how Jaleo in Las Vegas came together.
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.
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.
It is time to embrace and celebrate ketchup, not be ashamed of it.
Italians allow anything in their cooking.
I love going to Rodeo Drive with my wife.
I love cooking for the sake of understanding how people before me used to feed themselves, used to feed their families.
The only way to have a better world and end poverty is by closing the gap between the top and the bottom.
I believe in tradition and innovation, authenticity and passion.
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.
Anyone who knows me knows that I always like to keep moving.
As immigrants, we understand better than most that to be an American is a privilege that conveys not just rights but responsibilities.
Eating has to be fun.
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.
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.
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.
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.
Without a doubt, one of my favorite American ingredients is blue crabs, a true delicacy! And a great value, I think.
Everyone else in the world still thinks of American food as ketchup.
I mix mayonnaise, ketchup and brandy and a little bit of mustard. This is a heck of a good sauce for seafood.
The great-great-grandfather of my mother was probably using gelatins.
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.
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.
A cocktail can be made by the bartender. But the cocktail also can be made by the chef.
When you use a simple gelatin like collagen, you can get flavor that is 100 percent pure, maybe event 150 percent.
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.
Behind Chipotle is not a corporation; behind Chipotle is a man that is one of the great cooks, that created a great concept.
Vegas is a celebration.
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.
Music is always on. Not at work. But at home, everything always has to have a soundtrack.
I believe no chef becomes what he becomes without having many people influence him.
Soy sauce and seaweed go really well with potato chips.
When the earthquake hit Haiti in 2010, I was on vacation in the Cayman Islands.
Simple ingredients prepared in a simple way - that's the best way to take your everyday cooking to a higher level.
Good things, you can't rush into them.
As chefs, we work with organizations like Oxfam to enrich their projects with culinary tools, recipes and ideas.