Quotes from Jose Andres

A lot of people prefer to be alone. They would rather be a palm tree on an island. I don't get it.

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 believe no chef becomes what he becomes without having many people influence him.

Without a doubt, one of my favorite American ingredients is blue crabs, a true delicacy! And a great value, I think.

Don't put too many chefs to work. Sometimes they get too involved in the ingredients and are of no help.

I believe in tradition and innovation, authenticity and passion.

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.

I don't believe in traditional company structures because the best ideas do not always come from the top.

Roberto Donna is a great Italian chef.

Italians allow anything in their cooking.

The modernity of yesterday is the tradition of today, and the modernity of today will be tradition tomorrow.

My love for artichokes comes from when I was very young. My mother and father would slice the hearts and fry them, and they would be crispy around the leaves and tender at the base.

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.

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.

Me, I'm an encyclopedia. I'm not a very smart guy, but I'm an encyclopedia. You can ask me about anything you want. Probably I have the book; probably I have a first edition.

I want e by Jose Andres to be a discovery, to be a journey. I want people to find it and be astonished.

Anyone who knows me knows that I always like to keep moving.

It is time to embrace and celebrate ketchup, not be ashamed of it.

Everyone else in the world still thinks of American food as ketchup.

In Hong Kong, 'wonton' means swallowing a cloud.

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.

In 2010, I created World Central Kitchen as a way to try and help find solutions to many of the food issues we face.

I love to talk about cooking and recipes, but I love as much talking about how food and cooking can change the world.

In America, diner food or roadside barbecue is the best road food, but I am not a fan of eating while driving - too messy.