Jose Andres

“As chefs, we cook to please people, to nourish people.”

“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.”

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

“I eventually settled in Washington, where my partners and I have been fortunate to build a restaurant business that now employs thousands of Americans across the country.”

“The great-great-grandfather of my mother was probably using gelatins.”

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

“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.”

“Food and the way we grow it and produce it are a major cause of environmental degradation.”

“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.”

“Roberto Donna is a great Italian chef.”

“Gelatins are one of most unbelievable areas in cooking today.”

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