Quotes from Jose Andres

If you have some potatoes, green beans and cauliflower, you have a heck of a dish that can feed an entire family.

My whole life, I have been trying to cook an egg in the right way.

When you cook a sausage, the skin sometimes breaks and the ground meat comes apart.

Women's cooking has always had a big influence on me personally.

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

I get very upset when people start adding weird things to romesco.

Like many parents after a long family holiday, I usually welcome the moment when my kids head back to school.

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.

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.

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.

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

I think when dishes have a certain amount of acidity, really they are very alive. And I love things that are alive.

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.

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.

To feed a nation is never easy!

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

Our brain, our body, craves fat. We cannot help it. That's why a kid will eat a hot dog quicker than a piece of broccoli.

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

Dorado Beach's rich history provided amazing inspiration to put forward a bold menu celebrating the legacy of the people and cuisine that shaped this unique destination and to push me to share some of my own stories.

Man, the flavor of a pineapple is 100 times more powerful than the flavor of meat.

If you ask me about Napoleon, I'll tell you about his relationship with sugar. And canning - thanks to Napoleon, we have canning.

Old cookbooks connect you to your past and explain the history of the world.

The history of cooking is my passion, and cooking is my passion.

Good things, you can't rush into them.