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" I don't think anybody can claim success at any part of our lives, private or professional, if there are others that don't enjoy the same opportunities. "

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" Who needs one more chef in one more building with four walls and a kitchen? "

" 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. "

" 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 prefer natural hardwood lump charcoal - the other stuff makes your food taste like Goodyear tires. "

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

" Simple ingredients prepared in a simple way - that's the best way to take your everyday cooking to a higher level. "

" Dragon fruit is very subtle, very delicate. So you want to be careful not to kill it with things that have very strong flavor. "

" 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. "

" One thing that makes me very happy is to see the growing activism among chefs in America. Chefs like Tom Colicchio, Bill Telepan, and Rachel Ray and food writers like Michael Pollan have gone to Congress, indeed sometimes even have testified before Congress, have lent this support to Mrs. Obama's effort to combat childhood obesity. "

" The cheapest gadget - and you don't even have to spend a dime - is chopsticks from a Chinese restaurant. I use them for everything: to toss salads, to turn a piece of meat in the pan, to flip croquettes in the Fryolator, to whisk eggs for omelets, to stir eggs into fried rice when I make that for my daughters. "

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

" Spain is a fascinating mix of people, languages, culture and food, but if there is one thing all Spaniards share, it's a love of food and drink. "

" Soy sauce and seaweed go really well with potato chips. "

" Gelatins are one of most unbelievable areas in cooking today. "

" People travel north from Barcelona, not south. "

" 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. "

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

" 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. "

" We still have to keep betting on markets like America that are full of opportunities to grow, even if we have to work our heads off to do it. "

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

" All my life, I've had restaurants that were affordable. "

" I believe in tradition and innovation, authenticity and passion. "

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

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

" The Christmas market at the Barcelona Cathedral sells all kinds of things for your Nativity scene. It will also give you a good idea of Catalan culture. "

" Most people only use their griddles for pancakes, but you can sear vegetables like sliced zucchini or mushrooms, thinly sliced meats like chicken or pork, or thinly sliced fish or squid. "

" 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. "

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

" Let me tell you a story about when I was growing up in Spain. Many Sundays, we would invite 30, 40, 50 people to the countryside, and my father would make a big paella. He put me in charge of the fire and the 'stove' - the rocks that hold the pan. But he wouldn't let me cook. I got so unbelievably upset. "

" 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. "