Jose Andres Puerta
Jose Andres Puerta
José Ramón Andrés Puerta, known as José Andrés, is a Spanish American chef often credited for bringing the small plates dining concept to America. He owns restaurants in Washington DC, Beverly Hills, Las Vegas, South Beach, Dorado and Philadelphia. Andrés is chair of the advisory board for LA Kitchen, a social enterprise in Los Angeles, California that works to reduce food waste, provide job training, and increase access to nutritious food...
NationalitySpanish
ProfessionChef
Date of Birth13 July 1969
CountrySpain
For me, summer hasn't really started until tomatoes reappear in local farmers' markets.
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.
In Hong Kong, 'wonton' means swallowing a cloud.
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.
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.
The business of feeding people is the most amazing business in the world.
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.
Gelatins are one of most unbelievable areas in cooking today.
The history of cooking is my passion, and cooking is my passion.
It is time to embrace and celebrate ketchup, not be ashamed of it.
Dragon fruit is very subtle, very delicate. So you want to be careful not to kill it with things that have very strong flavor.
Food and the way we grow it and produce it are a major cause of environmental degradation.
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.
Steakhouses serve these big steaks. The first piece is hot, and the last piece is cold. The way I like to eat is to try three or four cuts of meat. People should actually be eating less meat, and the meat they eat should be special.