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
Like many parents after a long family holiday, I usually welcome the moment when my kids head back to school.
I love going to Rodeo Drive with my wife.
If what I have to do is share a sandwich to lift someone's spirits, put a smile on their face - the worst thing that happens is I go broke!
Education is everything. It's for everyone. We all need to be educated.
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.
The time has come to recognize that food, how we produce it, process it, package it, sell it, cook it and eat it, is as important as any other issue.
Anyone who knows me knows that I have never been shy about how important Ferran Adria has been in my life; he is a friend, a mentor, an inspiration.
I've been a cook all my life, but I am still learning to be a good chef. I'm always learning new techniques and improving beyond my own knowledge because there is always something new to learn and new horizons to discover.
As legal residents, immigrants would contribute more in taxes, spend more at our businesses, start companies of their own and create more jobs. Immigration is not a problem for us to solve but an opportunity for America to seize.
For me, there is no better tapa than a really good stuffed olive.
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.
Standing around the grill is fine, but I like to have my friends come in and out of the house. Movement makes the party more exciting.
Iberico de Bellota is best when cooked medium rare with a nice, pink center to allow the delicious acorn-infused flavor to come through.
I love to talk about cooking and recipes, but I love as much talking about how food and cooking can change the world.