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
Everyting starts to happen at my home at 7 A. M., 7:20, when you hear the orange juicer. That means my daughters are already making the fresh Clementine juice.
Your parents would not be happy if you came home and said you wanted to grow up to be a chef or a rock star.
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.
If you want to keep your side dishes warmer than room temperature, consider buying a small steam table for the home, with the Sterno cans underneath.
I remember being a young boy in Spain and watching my parents cook. We didn't go to a lot of restaurants because we didn't always have the money, so cooking at home was just what we did.
As immigrants, we understand better than most that to be an American is a privilege that conveys not just rights but responsibilities.
Don't put too many chefs to work. Sometimes they get too involved in the ingredients and are of no help.
As chefs, we work with organizations like Oxfam to enrich their projects with culinary tools, recipes and ideas.
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.
I was very impressed with the street food of Singapore. I was very impressed with the dishes that they did.
I love cooking for the sake of understanding how people before me used to feed themselves, used to feed their families.
Meat, to me, it's slightly boring. Hold on, I love meat too, but only once in a while. You get a piece of meat, and you put it in your mouth, you chew, the first five seconds, all the juices flow around your mouth, they're gone, and then you are 20 more seconds chewing something that is tasteless at this point.
In this game of politics, it's always kind of blame.
If you ask me about Napoleon, I'll tell you about his relationship with sugar. And canning - thanks to Napoleon, we have canning.