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Jose Andres

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  1. Actually the food was prepared by the Napa Culinary Institute, and they did a great job serving over 900 people, following my cookbook recipes, plus a pintxo from Patxi Bergara with Boquerones..................
  2. Thanks for a great report! Gracias amigo
  3. everyone knows I am from Spain and ultimately that will always be big part of my identity and say a lot in what I do. Is where I come from, is my context we can say. What you see on the plate from me is my story........Who I am where I am from where I worked where I lived who I work with. Is all there........But that is not all. To me the food of Greece and Turkey has always been fascinating. there are lot of ingredient and flavors in common olive oil, citrus, lots of fish and seafood, they are wine cultures. Also some special things like avgotaraho which is pressed mullet roe a very special product that is rare even in Greece......I have been very lucky to have people in my life who can share with me the secrets of those cuisines. This week we have a famous Greek writer my friend Aglaia Kremezi who has been cooking with us at Zaytinya sharing her recipes People like Aglaia made Zaytinya possible
  4. For long time it has been my dream of seeing Spanish products everywhere in to America. I want to go to a supermarket in Jackson Wyoming and find pimenton! Sinece I arrive 15 years ago I have been trying to sell Spain. We can say I have dedicated myself to telling our story. It cannot be that we have many wonderful products, cheeses like cabrales, jamon, saffron, rice and no one know about it. So I have been talking and talking and slowly, little bit at a time people in America have been discovering and later asking for these products...... To me iberico is like icon, the icon of Spain, a luxury product like caviar or something. So good you think man! I thoguht this was THE product to really sell Spain..... So what happen? I have been telling the story, preaching the gospel of iberico all over America...... I work on creating the interest but ultimately there was a limit to what I can do personally. Has to be the government, has to be the producer, has to be the importer involve in this process to make it move........So I look for a partner, someone who produce the iberico, and I found this man called Santiago Martin in small town of La Alberca. His family company Fermin makes iberico. Sanitago was the one to bring ibercio to Japan! This was my guy.........Then I look for someone to bring it and sell it in America. Someone who knows how to bring imported product and sell them and can make it a success. I find the people at Rogers Collection....they each do their piece and me I still do what I do I keep talking about iberico. Just I try to open doors and move things, a facilatator
  5. as I have said before minibar is very important to me. It is my project, my baby. A place to dream, to work with my team without any restrictions. I wanted to be free from expectations about what was sweet and what was savory, about what came first and what came last........ Every day is new. We are thinking of something new like new product, new technique, new way of working, we see something new, we find a better way to do things......... We are still refining, growing, we are in process of evolving. Do we go bigger? Do we move? Many questions. Obviously a minibar book will be part of our plan. A book to show what we learn what we do beautiful foto of dishes and technique..... I hope to do this but with the tv show and the restaurant and so many projects, I have to wait. The minibar book will still happen. it is a matter of finding when we can make it happen.
  6. Marcos Moran from Casa Gerardo in Asturias Dani Garcia from Calima in Marbella ← Dani's reputation is already strong. I am lookoing forward to seeing him at the WOF Conference. Is Marcos the son of Pedro Moran or are they the same person? What is he becoming known for in particular? ← Marcos! That is him! Pedro Moran makes the most amazing fabada at Casa Gerardo. They are all cooks. His family has had the business for many generations. Marcos is the same. An amazing young cook
  7. That does not sounds right. I can tell you that one of the great things about eating padron peppers is that is normally like russian roulette. You are eating the peppers. They are fried in olive oil and have a little salt. Most are nice and mild and full of flavor. You relax and then one hits you! Suprise! Spicy! Maybe they sell you the wrong seeds?......
  8. I think we are in the process of looking back now to see and understand everything that has happen..........And the techniques you are talking about are only known to very FEW people like yourself......Still far away from really influencing a big number of people..............
  9. Sherry is still in Spain an Old good lady that everyone loves but everyone forgets to invite to their parties!....So if this is the case in Andalucia imagine away from Spain. I LOVE SHERRY FROM SPAIN, but producers are in need of a REVOLUTION from the inside to start projecting themself to the world in a new way.....
  10. I will have to disagree with my good friend Anya......................Spanish restaurant in Amercia or the lack of them is because is not Spanish chefs here..............................Another thing is about the ingredients........What happen we can not make a Gazpacho with tomatoes from Good Morning FArm in PEnn? Yes, we only need good Spanish Sherry vinegar and good Spanish olive oil!...But if we take out vinegar and oil from spain and we used from lets say California, Is not Spanish anymore?...............I will argue that the dish is still Spanish at heart...................
  11. Well MINIBAR is my place! And I cook as often as possible........Cooking to me is not really the moment of doing it yourself but EVERYTHING has to happen to make the moment possible........So as far as I know I'm cooking ALL THE TIME........That is my two hands the ones that cook is not possible...My Brain does
  12. Well I've been lucky enough that by the time the book is out I know much of it.....But forget El Bulli How many traditional techniques we dont have time to really master? El Bulli books can take few life times to understand and digest
  13. Marcos Moran from Casa Gerardo in Asturias Dani Garcia from Calima in Marbella
  14. Barcelona will win 0-5.............And I will only do a Barcelona-catalan menu!!!!!!!!
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