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" I get bored of vacation. "

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" 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 mix mayonnaise, ketchup and brandy and a little bit of mustard. This is a heck of a good sauce for seafood. "

" 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. "

" Good things, you can't rush into them. "

" 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. "

" The culture of modern Spain is something many people are still discovering. "

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

" Don't skimp on the ice. Bags from the grocery store melt so fast and water down your drinks. I prefer beautiful, big squares for my cocktails. "

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

" 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. "

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

" I believe the future is vegetables and fruits. They are so much more sexier than a piece of chicken. "

" I always say that I don't believe I'm a chef. I try to be a storyteller. "

" 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. "

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

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

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

" I'm always looking to the future and what will next be on the horizon. "

" Music is always on. Not at work. But at home, everything always has to have a soundtrack. "

" America gave me the opportunity to open successful restaurants, start a TV show, and write books. I can even fill an auditorium when I give a speech, which in America is rare for a chef. "

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

" 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. "

" 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. "

" For me, there is no better tapa than a really good stuffed olive. "

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

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

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

" 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. "