Jose Andres Puerta Quotes

The art of the cuisine, when fully mastered, is the one human capability of which only good things can be said.

I have real admiration for chefs who can maintain an edge and find new inspiration in their cooking after many years.

I have a goal so lofty it's almost embarrassing to talk about. And that's to be the best restaurant in the world.

Creating deluxe cuisine is like playing a sport. Always competitive. Always challenging. And if you slow down a bit, you can no longer return to the top level.

After all these years of cooking and writing recipes, I am still amazed every time I notice how even the minutest of variation in technique can make a spectacular difference.

In a day and age when there are so many culinary competitions - ranging from contests of taste to those of technique - The World Food Championships will be the ultimate food competition.

I'd rather have Daniel Boulud have 20 restaurants than some restauranteur. It's going to make the food in our country better.

The food being presented at the most expensive restaurants, by the most sophisticated chefs, was not always recognizable as food to the diner - it required a leap of faith, and I felt curious about that phenomenon.

I have to be honest and say that I never really feel like there's one person that I really want to cook for. I just want my food to always get better and always be evolving and for there to always be movement in what I make. I would say I strive for that more than anything else.

The holy grail of recipe developing is the recipe that turns out so much more impressive than you would expect from the effort it took to produce.

I'm a beast in the kitchen.

Having realised that in cooking there was a vast field of study and development, I said to myself, 'Although I had not originally intended to enter this profession, since I am in it, I will work in such a fashion that I will rise above the ordinary, and I will do my best to raise again the prestige of the chef de cuisine.'

'Top Chef' is a very smooth-running machine. All the people working there are incredibly professional and absolutely at the top of their game.

My aunt is a famous L.A. chef, Susan Feniger, and she's got Street and Border Grill. So a fun night out for me is to go to my aunt's restaurants.

I tell everybody the same thing: You have to make every dish so when you taste it, you should remember it when you go home.

It's very hard to be an innovator at the highest level in any discipline. For some chefs it's merely about combining ingredients, but that's something you can do with your eyes closed.

I don't really care that much about eating. But I like impressing people with how good a cook I am. So I will cook. I'm an excellent cook. Not many people know that about me.

Ferran Adria making hamburgers... some thought it was crazy. But getting them perfect was a challenge. Plus I'm fascinated by all aspects of food.

Get to know the Chef and you will start to enjoy dining out even more.

I'm surprised by the talent I find all over. There are always new chefs who propose many interesting new ideas, new ways of looking at ingredients.

Le Cirque at first was one of those general French restaurants in town, which were cooking more or less the same food. At Le Cirque, I wanted to do something different while respecting the foundation of the restaurant. I did that through the menu.

My dream as a passionate cook has been to go to Le Cordon Bleu. Never could my most incredible dream have lived up to the experience. The food, the lesson, the chef, the ingredients - all the best of the best. I see why Le Cordon Bleu is world-renowned.

In a time when it is common for chefs to simply reproduce the innovations of others, the few who speak for themselves through their food become the skilled artists of their time.

Being a food show and being me, I always kicked it up a notch, which means I would always elevate the spice level or the complexity of a particular dish. So, it was always like we're going to kick this up a little bit.

Gordon Ramsay, the only chef in London honored with three stars by the 'Guide Michelin,' is not a monster.