Jose Andres Puerta Quotes

When it was availed to me that I had free time, I chose to go to cooking school every day, six hours a day, like a diploma program. I wanted to learn something new.

I think the most wonderful thing in the world is another chef. I'm always excited about learning new things about food.

I was always a good cook from my mum showing me when I was a young lad, but hiring a chef helped me to understand food better.

I have a real interest in baking. I'd love to go to culinary school. That's actually my plan: to graduate high school and go to culinary school.

I do a lot of recipe creation. Translation: cooking tempting dishes that must be eaten.

I lived my whole life in the kitchen. Not only that, but it's the passion, it's the love for cooking and food. It's dictated my entire life - every aspect of it.

A good chef has to be a manager, a businessman and a great cook. To marry all three together is sometimes difficult.

I went to L'Academie de Cuisine in Gaithersburg, Maryland, and I think French cooking is the basis for a lot of classical cuisine, a foundation of a lot of other cuisines. That said, it's not the only way to approach a cooking career.

I always had a fantasy of being a chef, because I like kitchen life.

I studied cooking all through high school.

It helps immerse yourself in what you potentially want to do. Being involved, learning firsthand and observing the craft and absorbing all you can, makes it easier to define what you want. It will also ultimately make you a better Chef. Culinary school, or even a single class, is a great bet too.

I always knew I wanted to be a chef.

I cook more theoretically than I do practically. My job is creative, and in the kitchen, the biggest part of my creativity is theoretical.

Cooking is not a craft to get into for money. The money may come, or it may not. But you must get into it for the craft and the culture.

As a chef, I got into this because I love the creative energy and I love the science, but I also love to feed people and make them happy.

Part of what makes a great chef is the ability to adapt, cook, and to taste. A great chef will use all their food knowledge, food memories, and senses to work with each ingredient and apply themselves to the dish they are creating.

I've cooked just about everything really.

A chef is a mixture maybe of artistry and craft. You have to learn the craft really to get there.

All the great chefs I know - Thomas Keller, Jean-Georges Vongerichten - they are technicians first.

All I watch is the Food Network. I took a cheesemaking class a few weeks ago, and I told my family and friends to only get me kitchen stuff on my birthday. I'm into every kind of cookbook and anything by Anthony Bourdain. I'd love to own a restaurant if I could find the right chef.

Never stop learning; knowledge doubles every fourteen months.

Cooking classes are a great way to hone your skills, learn new recipes, and meet like-minded friends. Spending time in the kitchen with people who love to cook as much as you do is fun and educational.

I'm obsessed with cooking! I want a degree in the culinary arts!

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

Fine dining teaches you how to cook many different things, and it gives you the basic fundamentals, but these specialty restaurants, they're not teaching you the broad foundation you need to become a well-rounded cook.