Jose Andres
-
Posts
63 -
Joined
-
Last visited
Content Type
Profiles
Forums
Store
Help Articles
Posts posted by Jose Andres
-
-
Chef,
I am continually impressed by your many accomplishments and your skill in successfully wearing many hats; beyond merely being a chef, you are a businessman, author, televison host, and intentionally or not, widely considered an ambassador for Spanish cuisine here in the US. I also find it fascinating that your projects run such a wide range, from 'low' end to high end, from the artisanal to the hyper modern. And in an age where the 'celebrity chef' is certainly not a foreign concept, you seem to be one of the few who is able to diversify and democratize cuisine truly on his or her own terms, without losing control, or, dare I say, the appearance of pandering to some lowest common denominator.
I'm not sure exactly what my question is or how to phrase it, but I would love to read your thoughts on how you approach all of these facets of your career and how you see them complimenting each other. And I would also be interested in learning how you do keep it all together; beyond surrounding yourself with capable and talented collaborators, what are the key factors in actually managing everything from devising and opening new concepts, intense research and development, and the overall PR juggernaut? While the word 'branding' is often casually tossed around, and not always in a positive way, do you feel you approach your projects and make decisions based on the 'Jose Andres' brand?
At a time when a chef has evermore opportunities and many examples to either follow or avoid, I appreciate and thank you in advance for any insight you could share on such an admittedly broad and vague topic!
well I always do what interest me......sometimes it is a project about love like bring the iberico to United States other times it is about creativity like minibar where i wanted to express myself my ideas to work with no limits on what we can do......nothing is possible without my team guys who being with me for years like Ruben Garica and Katsuya Fukushima....my advice would be to do what interest you because you need to have that fire, do what is fun because work should also be a fun thing not just work and get yourself a good team because without them is not possible
-
Welcome to the eG Spotlight Conversation, Jose! We look forward to having you with us this week.
Let me kick off the week by noting that the Spanish kitchen has grown into a pre-eminent role in the world of the culinary arts. You have been a fantastic ambassador for the Spanish culinary world in the U.S., and it is clear that the influence of Spanish cuisine in the U.S. is growing. What do the recently completed 'Spain's 10" events in NYC and the upcoming CIA-Worlds of Flavor Conference on "Spain and the World Table" mean for Spanish cuisine? What effects do you foresee them having on American cuisine and what will these effects mean for you?
We are on a roll. But we keep with the feet on the floor......For Spanish cooking in America is a good thing and for Spain in general. USA is always ready for more. I can tell you that in 50 years americans will be cooking paella in their Webbers, and that Iberico will be part of their vocabulary..........Get well!
-
You have been quite outspoken about culinary "plagiarism" - especially when you think that people are copying your dishes.
Can you tell us what you think the boundaries are in terms of what a chef should or shouldn't do when it comes to another chef's ideas and creations?
I understand that you may currently be involved in litigation about this issue - so if you prefer not to answer - I understand. Robyn
I'm not in litigation with anyone....Or not being so outspoken about it...........If we fry? and we didn't do it first is plagiarism? or boil? or bake?.......I will say no.........But don't tell the world WAS MY IDEA...........Do you know who made the first Chocolate souffle?....Well was Careme.......The great CHEF......So don't tell the world you did it !
But if you have 20 dishes, equal to the ones you developed, with innovations are yours and someone else in another part of the world tell that is theirs? Do you think this is right? It is not...But belive me.........IT doesn' take away a second of my time...........We keep doing and too bad for those people!
-
You don't know how happy you make me seeing this discussion! I love to see the fotos of your dishes! This week I will be on e-gullet doing a chat http://forums.egullet.org/index.php?showforum=245
Come talk to me!
-
Hola Jose!
I work in gastronomic tourism here in Barcelona, and most of our clients are Americans. So I was wondering if you had come to any conclusions about what the main appeal of Spanish (and, may I say, Catalan!) cuisine is for Americans? What are the characteristic flavours, textures and/or techniques that intrigue and entice them? What do you think they would like to know more about (or what do you think they SHOULD know more about?!)
Thanks for doing my market research for me ;-}
Kirsten
American love new things.............And I love them for it.........We are an old culture, full of interesting anecdotes, ingredients........So I will say is all of those things together.....One of the first people to see and write about Catalans was the GREAT Colman Andrews....read his book and you will get what you are looking for........And also A Catalan Cookery Book: A Collection of Impossible Recipes by Irving Davis (with 11 drypoints by Nicole Fenosa) on this book you will find answers of why people love us!
-
Chef Andres,
Can you discuss the history of your background with Chef Ferran Adria and his team? Some of the cuisine at Minibar has nuances of the cuisine of "El Bulli". I think that I read that Chef Adria had wanted you to open the first El Bulli in the United States... is that true?
Thank You,
Eliot Wexler
Well Ferran and Albert Adria are like brothers to me....I was there when I was very young more that 20 years ago.........So for me their story is very close to my heart........I will say that MINIBAR is that restaurant in America.......
-
Seriously all I had were eggs and potato chips. It was meant to be.
I think the combination works!
José
-
Chef Andres,
My wife and I enjoy your TV show very much. We love the format, a little fun, a little school lesson and a whole lot of good food that is easy to make at home. We watch here in the states on TVE International but lately have been unable to find it.
Is the show going to continue to be shown in the US and do you have plans for a US version on TLC or Discovery Home?
Thanks!
-mike
Thanks.....What can I tell you is that I have one on the prep room for USA, about the history of Spain trough cooking...........
My show in Spain has been an amazing thing...............now I'm only on weekends....a daily show was way too much
-
Chef Andrés,
Thank you for your dedication to quality and innovation in food. You’ve certainly done more than your part to elevate the level of dining in the Washington, DC area. One of my best dining experiences ever was in Café Atlántico.
One thing that always puzzles me is the unrealized potential for excellent coffee in fine restaurants. Ingredient sourcing, food preparation, the wine list, etc., get the utmost attention (as they should). However, coffee sourcing and preparation almost always seem to be an afterthought. This is a shame, since coffee can have a taste profile rivaling the complexity of wine.
Coffee is usually served at the end of a meal. Shouldn’t the last thing a diner tastes be as good the first?
Muy Atentamente,
Jeff
Well Cafe Atlantico is as good as you say for the hard work of many people but specially KATSUYA FUKUSHIMA, the most sensitive unique cocinero I know.....................Coffee you are right ! Why we have black pepper in the tables? Why not Cinnamosn? Why white first, red after...Men we are boring the human race..........to me to experience coff, green coffee even, trough the meal will happen ...Wait an see...
-
I couldnt resist asking.
But seriously,
how would you bring vegetables to center stage in planning a meal?
By treating them, and fruits, with the respect they deserve.....To me is nothing more fascinating than a Coulifloer or and Orange...They are Sweet, Sour, They have texture, unique flavors....More interesting than the best piece of meat on earth.......Happens that we are still Hommos Neanderthalis....and we have a need of meat....But the men of the future will be a men of Vegetables and Fruits.......With fish and meat being a side dish........in 200 years you will see
-
Chef Andres, congratulations on the publication of "Tapas: A Taste of Spain in America". As an amateur home cook, I have tried a handful of recipes from it and I find it to be one of those rare cookbooks where the end results are as visually appealing as the stunning photographs in the book and the results are quite tasty as well.
My question is did you pay special attention in selecting recipes which fall within the repertoire of a home cook, or was this a coincidence with the Tapas style of cooking?
You mention that the flan recipe, was based on your Mother's flan recipe. Are there other recipes which where inspired by childhood experiences?
Thanks
Percy
Well without mothers we will not have a way to know what our Grandmothers used to cook...........Lets thank the family for being there to maintain tradition...Today I see that while women cook a lot less than they use it to..........Today men and women alike are the ones that will make sure traditions, old and new, will keep moving forward...
Many recipies were influence by mothers, like the Garbanzos con espinacas, taught to my wife from her mother
-
As tapas becomes more popular in the US, I've also noticed the rise of numerous non-Spanish cuisine restaurants that serve typically American cuisine in the format of tapas: small dishes often accompanied with wine. Here in Austin, we have 219 West, which you can see their menus online. I would guess that there are similar establishments in DC with which you are familar.
Do you think this movement embracing smaller dishes is a positive change for the US dining scene? Are there fundamental elements of the tapas format that these American restaurant are failing to consider when designing their dishes -- or in other words, what criticism would you offer to these restaurants?
Listen the small concept TAPAS is a way of eating in Spain...........Thanks to Nouvelle Cuisine we were able to experience tasting menus that allow us to experience more dishes from the same chef on the same meal...Great.........But we need to difference Gastronomic menus like MINIBAR with 34 courses, here is an art form....
Everyday restaurants like Jaleo, the TAPAS concept gives the client the chance to order as little or as much as they want. Obesity is a big problem and we need to move a way from the 1 pound plate of protein...Our body can not deal with it and our Planet also...
Other cultures have their own small plates Dim-Sum, Mezze, Sushi is a small plate concept........So enjoy the freedom that gives you
-
Chef Andrés, although I have never had the good fortune of dining in any of your restaurants in the D.C. area, I have throughly enjoyed cooking through the American version of your new book "Tapas: a Taste of Spain in America." I am a chef who loves Spanish cooking and am preparing to open a little neighborhood restaurant in San Francisco (opening beginning of next year) that will feature a few Spanish-style dishes on the seasonally changing menu.
I was wondering if you could share with us the story behind some of the modern and innovative techniques that a few of your recipes feature. For example, the technique of slow roasting meats at 200-250 degrees Fahrenheit and then searing them at the end, a reversal of the usual order. Also, blanching mollusks in boiling water for a few seconds, as opposed to steaming them open in a covered pan. Did you learn and develop these techniques while working with Ferran Adrià at El Bulli? Also, how do you adapt some of the techniques (especially the long cooking times of slow roasting) to the fast pace of a professional kitchen?
Well the searing at the end i think is the future........Do you like to burn yourself? NO right? your body contracts.....So same thing happens to meat........Cooked first and seared after....Maillard reaction always at the end will be best..........People like Harold McGee helps us Cocineros to understand better the world we live in....
The mollusk is yes a simple thing but HUGE at the same time.....And as many things we should thank Ferran Adria for it...
-
Chef Andrés, in your book you mention a few small restaurants and tapas bars that many of us here on eGullet are equally fond of, such as Quimet i Quimet in Barcelona and Rafa's in Roses. I am positive that a lot of us curious and adventurous eGulleters would love to know if you have any other equally delicious restaurants (or, better yet, hidden secret gems) in Spain that you would like to share with us.
So many....Rompeolas in Tazones, Asturias, for Rape frito, Monkfish fried....or their amazing Centollos, Spider crabs that taste like nowhere on earth......
El Campero in Barbate.........Best ATUN rojo de Almadrava in the world...The Red tuna that is fish every may in the province of Cadiz
-
Greetings, Chef, and thank you for this opportunity!
I'd like to know how the Mini Bar fits overall into Cafe Atlantico and would you ever like to see it go bigger in terms of seating?
All the best to you!
I hope to make it into a bigger restaurant........12 seats to serve no more than 24 per day....................................I was dissapointed not to be in the TOP 50 of Gourmet but...........But we keep cooking at a very high level..........! And Minibar will be really a fascinating place to dine in the years to come
-
I saw this on my way through the Barcelona airport, and had to take this picture considering Jose was the reason I was there:
Just thought I should share.
Scary!....Thanks for sharing.........
-
Buenas tardes José--
I live in Madrid now--but I arrived in DC the same year that you did and lived there for a decade and, so, have followed your rising star closely. Jaleo was a home away from home for us. And now we watch you from half-way around the world a few afternoons a week cooking away. Congratulations on all that you have accomplished.
A few questions:
About 13 years ago, a cousin (a banker) took us to Jaleo for the first time. He told us that your restaurant had the power to spark a revolution that would turn the whole neighborhood around (and also encouraged us--young and poor as we were--to find a way to invest in the neighborhood. How I wish we had!)
How did you choose this first, rather risky, location? (And what was there before?)
Did you have a sense that you were creating something bigger than just one restaurant? Did you ever dream of how the cultural seed you planted would blossom?
And one last question:
I know that you have been very committed to the wonderful organization, DC Central Kitchen. Do you have other plans--along the lines of Adria's Alicia Foundation, for example--to bring your experience and research to an even broader community?
Well My partner Roberto Alvarez, whom is the Ambassador of Dominican Republic in Washington DC right now, was the visionary..........................Yes in America a restaurant can be the motor that influences an entire community....
Well being the chairman in the CIA conference WORLD OF FLAVORS is a way for me to influence America................I have the THINK food TANK wich will be my way to share with any one interested my ways and vision of the cooking world....
-
Chef Andres,
Welcome.
Could you tell us when will be able to taste Jamón Ibérico and what steps where taken to import it into the United States.
And what makes this different than Jamon Serano.
I am really looking forward to experiencing your Minibar, I hope to visit it soon.
cyberdillo
Well We need to thank Santiago Martin from Embutidos Fermin in La Alberca, Salamanca, for investing the money to make this happen. Long process and not fun.......
The good news is that the Embutidos, Spanish air-dry sausages, are here already, and that the Iberico ham will be available at the end of 2007 and the KING the Bellota Iberico ham will arrive in 2008...........................
-
Alcohol content in the liquid, as Acid is not good for sferification so you need to balance the PH.......
The Mozzarella sferification is, as the olive one, a reverse sferification...When a liquid has enough CaCl you dont need to add any on your own....Just the right Alginate bath will do.........Being patient on % versus time will do the job..........
-
TEXTURAS from the Adria Brothers is already here! Will be presented at the FANCY FOOD SHOW IN NEW YORK....Next to the first Iberico Products.......
-
Guys You almost make me cry!
Well this book was a way for me to make ANYONE in America cook for a day something Spanish..........As you know the book is selling very well so I'm happy......I'm in my way of writing the second...!
But the one I'm working is the MINIBAR book.......
Again Thanks for cooking from it.......! And remember: cooking belongs to us all!
Jose Andres
-
Squid with Caramelized Onions
Serves 4 as Side.
As a young chef working on the Spanish coast during the summer, one of my very favorite meals was the one we would prepare after a long night of partying. We would go to the beach at 6:00am to greet the fishermen as they arrived in their small boats. Those fishermen caught their squid one by one, using an old technique that allowed them to trap the squid without the squid releasing its precious ink. With a pound or two of fresh squid in our hands, we would return to the kitchen, light up the plancha (griddle), and sear the squid while they were still alive, without cleaning them. Today this is still one of my all-time favorite breakfasts.
- 1/4 c Spanish extra-virgin olive oil
- 1 clove garlic, unpeeled
- 1 Spanish or Vidalia onion, thinly sliced
- 1 bay leaf
- salt to taste
- 3/4 lb fresh squid, cleaned and cut into small triangles
- 2 T dry white wine
- 1 tsp chopped flat-leaf parsley
Heat the olive oil in a large saute pan over a medium flame. Split open the garlic clove by placing it on a cutting board and pressing down hard with the base of your hand or with the flat side of a knife. Add the garlic to the pan and cook until it starts to brown, about 2 minutes.
Add the onions and bay leaf, and cook slowly until the onions are light brown, about 10 minutes. Then reduce the heat to low and cook, stirring occasionally, until the onions are soft and tender (caramelized), about 20 minutes. If the onions start to get too dark, add 1/2 tablespoon of water. Remove them from the pan with a slotted spoon and set aside, leaving the oil in the pan.
Raise the heat to high and sprinkle a little salt on the oil. Add some of the squid, making sure you don't overcrowd the pan--you need to leave plenty of space between them so the heat remains high and the squid is sauteed, not boiled. Saute for 15 to 20 seconds on each side. Remove the squid from the pan and repeat the process with the remaining squid.
Return all the squid to the pan, add the caramelized onions and stir together. Pour in the wine and boil for around 20 seconds. Sprinkle with the parsley and serve.
Notes:
If the squid are really fresh, which you can find occasionally, they don't need to be cleaned. You'll know they're fresh when they have a nice brilliant dinish and a slightly gray color. The outer skin turns pinkish when the squid is no longer fresh.
From Tapas, published by Clarkson Potter/Publishers. Copyright 2005 by Jose Andres. All rights reserved.
Keywords: Appetizer, Main Dish, Side, Spanish/Portugese, Seafood
( RG1695 )
- 1/4 c Spanish extra-virgin olive oil
-
Potatoes Rioja-Style with Chorizo (Patatas a la Riojana)
Serves 4 as Side.
Paul Bocuse, the godfather of nouvelle cuisine, holds a special place in modern Spanish cooking. Bocuse came to Madrid in the late 1970s to speak at a conference, and his speech inspired a whole movement to revolutionize Spanish cooking, led by Juan Mari Arzak and Pedro Subijana in the Basque country. During his trip, Bocuse famously sampled a plate of Patatas a la Riojana. His judgment: it's one of the greatest dishes created by man.
- 3 T Spanish extra-virgin olive oil
- 2 garlic cloves, peeled and chopped
- 1 small onion, peeled and finely chopped (about 1 cup)
- 7 oz chorizo sausage, cut into 1/2 inch thick slices
- 1/2 lb Idaho potatoes, peeled and cut into 1-inch cubes
- 1 tsp pimenton (Spanish sweet paprika)
- 1-1/2 tsp salt
Warm the olive oil over low heat in a large shallow pan. Add the garlic and cook until lightly browned, about 1 minute.
Add the onions and cook, stirring occasionally, until they are soft and tender and have turned a light brown color, at least 20 minutes. You want the onions to caramelize. If they start to get too dark, add 1/2 tablespoon of water to keep them from burning.
When the onions are caramelized, add the chorizo and continue frying until it too is browned, about 2 minutes. Place the potatoes in the pan and stir to coat them in the oil. Cook for 10 minutes.
Add the pimenton and the salt, pour in water to cover, and bring to a boil. Once it reaches a boil, reduce the heat to low and simmer until the potatoes are cooked through and the water is reduced by half, about 20 minutes. You'll end up with a wonderful, thick stew.
Note:
Look for authentic Spanish chorizo in your local markets or online. After many years, we can finally buy real Spanish chorizo in America, so it's worth locating a speciaist supplier to enjoy this uniquely rich and flavorful sausage.
From Tapas, published by Clarkson Potter/Publishers. Copyright 2005 by Jose Andres. All rights reserved.
Keywords: Appetizer, Side, Main Dish, Pork, Potatoes, Spanish/Portugese
( RG1694 )
- 3 T Spanish extra-virgin olive oil
-
Moorish-Style Chickpea and Spinach Stew
Serves 4 as Soup.
This was one of the first dishes my wife, Tichi, cooked for me, soon after we were married. It was also the cause for the most expensive telephone call we ever made, since she talked to her mother through the entire cooking process. The result was worth every penny. Now it's one of our Sunday specials--especially through the winter months.
- 9 oz dried garbanzos (chickpeas)
- 1 pinch baking soda
- 1/4 c Spanish extra-virgin olive oil
- 6 garlic cloves, peeled
- 2 oz sliced white bread, crusts removed
- 2 T pimenton (Spanish sweet paprika)
- 1 pinch Spanish saffron threads
- 2 T Spanish sherry vinegar
- 1/2 lb spinach, washed
- 1 tsp ground cumin
- salt to taste
- white pepper to taste
The day before you plan to cook the stew, place the chickpeas in a bowl and cover with cold water. Add the baking soda, stir, and set aside to soak overnight. The next day, drain and rinse the chickpeas.
In a big saucepan, combine the chickpeas with 2.5 quarts of water. Bring to a boil. Then reduce the heat to low and simmer until the chickpeas are tender, about 2 hours. Every 10 minutes or so, add 1/4 cup of cold water to slow down the simmering. By the end, the water should have reduced so it is barely covering the chickpeas. Turn off the heat and let the chickpeas sit in the water.
Heat the olive oil in a small saute pan over a medium-low flame. Add the garlic and cook until it is browned, about 3 minutes. Remove the garlic from the pan and set it aside. Add the bread to the pan and brown it on both sides, about 1 minute each side. Remove the bread and set it aside.
Remove the pan from the heat and allow it to cool for a few minutes. Add the pimenton and saffron to the pan, and then immediately add the sherry vinegar to prevent the pimenton from burning. Leave the pan off the heat.
In a mortar, smash the reserved garlic and the toasted bread to make a very thick paste.
Bring the chickpeas back to a low boil and add the spinach. Simmer for 5 minutes. Add the pimenton mixture along with the garlic paste. You should have a thick, stewy sauce. Simmer for another 5 minutes. Season with salt and white pepper to taste, and serve immediately.
Notes:
When the chickpeas are cooked and soft, you should have only around one finger's depth (1/2 inch) of water left in the bottom of the pan. If there is more, remove some water from the pan before adding the rest of the ingredients.
If you don't have time to cook for 2 or 3 hours, use 3 cups good-quality chickpeas from a can or jar. Just add some extra water before you cook the spinach, in case there isn't enough in the jar.
From Tapas, published by Clarkson Potter/Publishers. Copyright 2005 by Jose Andres. All rights reserved.
Keywords: Soup, Main Dish, Vegan, Beans, Vegetables, Dinner, Spanish/Portugese
( RG1693 )
- 9 oz dried garbanzos (chickpeas)
Evolving tastes
in An eG Spotlight Conversation with Jose Andres
Posted
when we opened Jaleo many years ago I took the decision to do authentic Spanish food even if that meant some things were not going to be popular right away.......it is easy to change what you to do to suit the palate of others but I think this is a mistake......if is good people will like it and buy it.....in terms of Spanish cooking Clemente Bocos taught me when I was a young cook to have faith and not americanize it......I find people are pretty open to trying things after all is a tapa not a huge entre
of course there are people who will not eat something weird no matter what but what is weird? weird is only what you don't know! To someone else is home cooking!