"My dream is to become local everywhere, but the world is too big to do that, right?" @chefjoseandres tells us what he's learned: https://t.co/ihHrOkDW6E
— Esquire (@esquire) March 26, 2023
From Esquire, a mood-lifter for a Sunday morning:
José Andrés got his big start as a chef at Ferran Adrià’s elBulli in Spain, the original temple of molecular gastronomy. He immigrated to the U. S. from Spain in 1991. Today the José Andrés Group operates more than thirty restaurants including Jaleo, minibar, and several Bazaars, a kind of Spanish cuisine wonderland—Washington D.C. and New York get theirs this year. World Central Kitchen, the relief organization Andrés founded to help feed people in crisis, is the biggest food-aid organization in Ukraine.
Moving has been very important for me, discovering new places, realizing that the more you know, the more you know that you know nothing—especially cooking.
The rituals that go into the process of cooking and enjoying the meal are a gigantic ritual of feeling. Feeling is the most important thing we do from the moment we’re born to the moment we die. Next to breathing, it’s the thing we have to do all the time…
Luck is luck. It happens sometimes even when you don’t wish it. But everything else in life needs to be more than luck. It needs to be effort. It needs to be hard work. It needs to be repetition and error.
My favorite Spanish saying? “No le pidas peras al olmo.” Don’t ask for pears from the elm tree…
My father would invite everybody for a Sunday paella once a month or whatever and not keep track of who he invited, so it was very random who would show up. And my mother was always like, “What happens if more people show up?” And my dad would say, “Well, we add more rice to the pan.” It’s always the way. It’s always the way.
Sunday Morning Open Thread: Chef José AndrésPost + Comments (29)