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" A cocktail can be made by the bartender. But the cocktail also can be made by the chef. "
" 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. "
" Women's cooking has always had a big influence on me personally. "
" Gelatins are one of most unbelievable areas in cooking today. "
" I love Ozomatli, this L.A. band that makes great coffee. They are half American, half Mexican, their coffee's great, and they're very good friends. "
" I want e by Jose Andres to be a discovery, to be a journey. I want people to find it and be astonished. "
" I work with companies like Audiostiles to put together mixes for my restaurants. I even created a soundtrack for my television show. "
" The modernity of yesterday is the tradition of today, and the modernity of today will be tradition tomorrow. "
" When you go to watch a baseball game, when you go to watch an NBA game, when you watch an NFL game, when you go to watch movies, the offering that those arenas are doing foodwise is 'all the hot dogs you can eat'; all the French fries you can eat; for $20 you can eat 20 hot dogs. "
" Roberto Donna is a great Italian chef. "
" Iberico de Bellota is best when cooked medium rare with a nice, pink center to allow the delicious acorn-infused flavor to come through. "
" For me, Romesco is one of the greatest sauces in the world. "
" I guess that from the moment we are fed by our mothers, without even knowing it, we are caught in a net that brings us comfort, something we always feel when a special woman cooks for us. It is something unique and personal - it is something we want to keep for ourselves. "
" Sometimes you need to give dishes a nap. "
" People ask me in Europe, when they do interviews... they ask me, 'Well, how does it feel to be a cook in a country that doesn't know how to eat?' It always touches a nerve, because Europe and the world think that America is no more than bad hot dogs and bad burgers. "
" Dragon fruit is very subtle, very delicate. So you want to be careful not to kill it with things that have very strong flavor. "
" Education is everything. It's for everyone. We all need to be educated. "
" 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. "
" Anchovies pair really well with fruit like a nectarines or clementine. The fruit complements the sweetness and saltiness of the anchovy. "
" For food to be romantic, it should be light. Too many times people plan a romantic meal, and the food is too heavy. "
" 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. "
" Old cookbooks connect you to your past and explain the history of the world. "
" I mix mayonnaise, ketchup and brandy and a little bit of mustard. This is a heck of a good sauce for seafood. "
" Anyone who knows me knows that I always like to keep moving. "
" As chefs, we work with organizations like Oxfam to enrich their projects with culinary tools, recipes and ideas. "
" The history of cooking is my passion, and cooking is my passion. "
" Who needs one more chef in one more building with four walls and a kitchen? "
" I'm always looking to the future and what will next be on the horizon. "
" I believe in tradition and innovation, authenticity and passion. "
" I don't believe in traditional company structures because the best ideas do not always come from the top. "
" 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. "