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 work with companies like Audiostiles to put together mixes for my restaurants. I even created a soundtrack for my television show.
Don't put too many chefs to work. Sometimes they get too involved in the ingredients and are of no help.
As chefs, we work with organizations like Oxfam to enrich their projects with culinary tools, recipes and ideas.
Music is always on. Not at work. But at home, everything always has to have a soundtrack.
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.
Chefs are at the end of a long chain of individuals who work hard to feed people. Farmers, beekeepers, bakers, scientists, fishermen, grocers, we are all part of that chain, all food people, all dedicated to feeding the world.
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.
The only way to have a better world and end poverty is by closing the gap between the top and the bottom.
Our brain, our body, craves fat. We cannot help it. That's why a kid will eat a hot dog quicker than a piece of broccoli.
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.
Look at our farmers' markets today, bursting with heritage breeds and heirloom varieties, foods that were once abundant when we were an agricultural nation, but that we have lost touch with. Bringing all these back helps us connect to our roots, our communities and helps us feed America the proper way.