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" There is nothing better than picking up sun-warmed tomatoes and smelling them, feeling them and scrutinizing their shiny skins for imperfections, dreaming of ways to serve them. "

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" 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. "

Jose Andres

Opportunities

America

Grow

" Iberico de Bellota is best when cooked medium rare with a nice, pink center to allow the delicious acorn-infused flavor to come through. "

" Pimenton gets its intense flavor because it is dried over wood smoke. You can try hot, sweet or bittersweet, though sweet is probably the most commonly used. "

" To feed a nation is never easy! "

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

" 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. "

Jose Andres

Children

Chef

" 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. "

" 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. "

" If what I have to do is share a sandwich to lift someone's spirits, put a smile on their face - the worst thing that happens is I go broke! "

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

" The first time I saw America was from my perch on the mast of a Spanish naval ship, where I could spot the Statue of Liberty reaching proudly into the open, endless American sky. "

" Steakhouses serve these big steaks. The first piece is hot, and the last piece is cold. The way I like to eat is to try three or four cuts of meat. People should actually be eating less meat, and the meat they eat should be special. "

" I was very impressed with the street food of Singapore. I was very impressed with the dishes that they did. "

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

" 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. "

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

" 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. "

" 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. "

" With their bright color and fantastic balance of acidity and sweetness, tomatoes are a natural refresher and the perfect element for meals on warm and sultry days. "

" I'm a different immigrant. My life is so lucky compared to so many. "

" A plancha is just a hot flat surface. So if you think about it, anything is a plancha, like a saute pan or a griddle. A la plancha is the perfect way to cook for a crowd. "

Jose Andres

You

Way

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

Jose Andres

Always

Cooking

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

" 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. "

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

" 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. "

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

" A cocktail can be made by the bartender. But the cocktail also can be made by the chef. "

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

" 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. "