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.
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.
Without a doubt, one of my favorite American ingredients is blue crabs, a true delicacy! And a great value, I think.
For me, there is no better tapa than a really good stuffed olive.
One day, we'll have 10, 20 or 50 Jaleos around America or around the world.
I want e by Jose Andres to be a discovery, to be a journey. I want people to find it and be astonished.
Anyone who knows me knows that I always like to keep moving.
I don't believe in traditional company structures because the best ideas do not always come from the top.
Chef Michel Richard is always at the top of his game.
Roberto Donna is a great Italian chef.
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.
Anyone who knows me knows that I have never been shy about how important Ferran Adria has been in my life; he is a friend, a mentor, an inspiration.
The great-great-grandfather of my mother was probably using gelatins.
We should all be involved in the avant-garde as long as we look toward the past.
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.
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.
Don't put too many chefs to work. Sometimes they get too involved in the ingredients and are of no help.
To feed a nation is never easy!
Italians allow anything in their cooking.
I have an amazing wife and three daughters that always keep me motivated.
