Jose Andres Puerta Quotes

I spent several years cooking on a line.

If you wish to make an apple pie from scratch, you must first invent the universe.

We are about creating a new wave of talent. We are the Manchester United of kitchens now. Am I playing full-time in the kitchen? I am a player-coach.

I'm not on chef level, but I'd make a good line cook. That's not too shabby.

I'm in the kitchen five days a week, no matter what, and one or two of those days I'm on the line. Not because I have to be, but because I want to be.

If you bring in actors right when you're breaking story, it has a 'too many cooks in the kitchen' effect.

I've always wanted a straight-up cooking show since I was a child.

I remember being home alone when I was about 13 and making a souffle from a recipe in one of my mother's old cookbooks. I approached it in a very unafraid way, and produced a rather beautiful one.

Restaurants remind me of bands: there's lots of camaraderie, people work very closely together, very hard, and it's a bad job to pick if you want to make lots of money. Whether music or food, the reward always has to be because you love it.

Food is an international language, an expression of love.

When I moved to Los Angeles, I was cooking with two guys who became celebrity chefs, if you will. I became their sous chef for awhile. We'd go to all the big names in Hollywood.

I find that cooking is relaxing and makes me feel at home.

The 'Momofuku Milk Bar' cookbook is rather technical. I wanted it to feel like you were walking into the doors of our kitchen, it was your first day at work, and we were going to teach you everything.

Salt is so, so, so important. If that's the one thing everyone remembers, every step of the way, whenever I cook, I try to incorporate salt.

There isn't anything hotter than a guy who cooks.

It's always an adjustment period when you are with a new team. Things don't necessarily click how you want them to.

I can make chicken curry, rice, kheema... I am a foodie and enjoy varied cuisines. My favourites are Korean and Japanese.

I love everything about food; if you took it away you would be depriving me of one of my greatest pleasures. I love the whole process of it - buying it, cooking it, eating it, talking about it, talking over it.

Essentially, for me, the whole point of being a chef is to have your own restaurant.

I think baking is very rewarding, and if you follow a good recipe, you will get success.

I chose a career in the kitchen because the thought of sitting and doing the same thing every day and being stationary was not something that I could get my head around.

I have spent more time in my life working and being in restaurants than being at home. I immediately feel comfortable entering a restaurant, and I feel even more comfortable in the back with the chef and cooks.

I love to cook, and both Pancham and Gulzarbhai loved to eat. Gulzarbhai loves my karela ghosht and my Bengali kheer.

I absolutely love the restaurant industry.

I find it very difficult to work with people I don't like; I can't do that.