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My Restaurants Quotes by Jose Andres Puerta
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Jose Andres Puerta has 103 quotes on this site. A few more worth reading:
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Iberico de Bellota is best when cooked medium rare with a nice, pink center to allow the delicious acorn-infused flavor to come…
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Anchovies pair really well with fruit like a nectarines or clementine. The fruit complements the sweetness and saltiness of the anchovy.
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The first time I saw America was from my perch on the mast of a Spanish naval ship, where I could spot…
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I eventually settled in Washington, where my partners and I have been fortunate to build a restaurant business that now employs thousands…
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A cocktail can be made by the bartender. But the cocktail also can be made by the chef.
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Cotton candy is the most amazing form of caramelization ever invented by man.
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I believe the future is vegetables and fruits. They are so much more sexier than a piece of chicken.
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Gelatins are one of most unbelievable areas in cooking today.
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When you use a simple gelatin like collagen, you can get flavor that is 100 percent pure, maybe event 150 percent.
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My love for artichokes comes from when I was very young. My mother and father would slice the hearts and fry them,…
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Puerto Rico is the perfect meeting place between Spain, the country I come from, and America, the country where I now belong.…
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After a year, the aromatics in an olive oil are gone. Sometimes the bottles on the shelf in the supermarket are there…
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More My Restaurants Quotes
Popular My Restaurants quotes from across the collection:
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I live in New York and I'm in New York basically all the time. I spend a lot of my time in…
— Bobby Flay
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I spend 80% of my time in my restaurants. Taping my TV shows doesn't take much time, and then they get aired…
— Bobby Flay
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When I'm hiring a cook for one of my restaurants, and I want to see what they can do, I usually ask…
— Bobby Flay
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'The Food Network' was just starting in New York, and I was getting lots of attention from Mesa Grill. They had no…
— Bobby Flay
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When it ceases to be fun, I'll stop and just stay in my restaurants.
— Emeril Lagasse
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Whether it's books or TV, or whatever the case may be, the backbone of what I do is my restaurants.
— Emeril Lagasse
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I launched The Emeril Lagasse Foundation to provide culinary training, and developmental and educational programs to children in the cities where my…
— Emeril Lagasse
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I am not too proud of having my name associated with some of my restaurants.
— Colonel Sanders
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My restaurants are never opened on Thanksgiving; I want my staff to spend time with their family if they can. My feeling…
— Michael Symon
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I look at each one of my restaurants, and I want my personality to come out. Some are serious, some are intense…
— Michael Mina
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I work with companies like Audiostiles to put together mixes for my restaurants. I even created a soundtrack for my television show.
— Jose Andres Puerta
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My favorite knife is from Miyakoya in Japan - I have one in each of my restaurants.
— Nobu Matsuhisa
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