161 Quotes by José Andrés

After a year, the aromatics in an olive oil are gone. Sometimes the bottles on the shelf in the supermarket are there a lot longer than you are.

I believe no chef becomes what he becomes without having many people influence him.

I'm very happy with how Jaleo in Las Vegas came together.

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

I started culinary school at a very young age, and really I wanted to be out working, cooking, more than I wanted to be in a classroom. You could say I wasn't a very good student - I wanted to be a student of life and experience.

Let me tell you a story about when I was growing up in Spain. Many Sundays, we would invite 30, 40, 50 people to the countryside, and my father would make a big paella. He put me in charge of the fire and the 'stove' - the rocks that hold the pan. But he wouldn't let me cook. I got so unbelievably upset.

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.

Tapas is a celebration of life.

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.