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
I love to talk about cooking and recipes, but I love as much talking about how food and cooking can change the world.
The time has come to recognize that food, how we produce it, process it, package it, sell it, cook it and eat it, is as important as any other issue.
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.
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.
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.
I am from Spain, but my family and I have made America our home. For the last 17 years, I have been cooking Spanish food in Washington, D.C.
Iberico de Bellota is best when cooked medium rare with a nice, pink center to allow the delicious acorn-infused flavor to come through.
Old cookbooks connect you to your past and explain the history of the world.
My family and I cook at home almost every day together. The kitchen is the central and most important room in the house; it's a great way for us to connect. We love going to the farmer's market on Sundays as a family and choosing the ingredients together.
I remember being a young boy in Spain and watching my parents cook. We didn't go to a lot of restaurants because we didn't always have the money, so cooking at home was just what we did.
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.
Gelatins are one of most unbelievable areas in cooking today.
I love going to Rodeo Drive with my wife.
In Hong Kong, 'wonton' means swallowing a cloud.