Jose Andres Puerta
Jose Andres Puerta
José Ramón Andrés Puerta, known as José Andrés, is a Spanish American chef often credited for bringing the small plates dining concept to America. He owns restaurants in Washington DC, Beverly Hills, Las Vegas, South Beach, Dorado and Philadelphia. Andrés is chair of the advisory board for LA Kitchen, a social enterprise in Los Angeles, California that works to reduce food waste, provide job training, and increase access to nutritious food...
NationalitySpanish
ProfessionChef
Date of Birth13 July 1969
CountrySpain
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.
For food to be romantic, it should be light. Too many times people plan a romantic meal, and the food is too heavy.
Food is national security. Food is craft. Food is everything, when you think about it.
Food and the way we grow it and produce it are a major cause of environmental degradation.
Education is everything. It's for everyone. We all need to be educated.
Everyone else in the world still thinks of American food as ketchup.
It is time to embrace and celebrate ketchup, not be ashamed of it.
The only way to have a better world and end poverty is by closing the gap between the top and the bottom.
When I came to El Bulli, right away I knew I was becoming part of something incredible. It was like watching the Big Bang happening right in front of me.
When we are trying to come up with new health laws, you bring doctors, you bring experts in medicine. In urban planning, you bring the best architects. How it is possible that when we are talking about the way we are going to feed America, no chef shows up in the room?
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.
When you use a simple gelatin like collagen, you can get flavor that is 100 percent pure, maybe event 150 percent.
Women's cooking has always had a big influence on me personally.
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.