José Andrés
speaker
675 appearances
3 recordings
3 series
first heard May 2025
last heard 11 Feb
José Andrés’s voice in public audio — every appearance, attributed to the second.
Trend
recordings per month · last 12 monthsRecordings per month over the last 12 months — 2 in all, peaking in Feb 2026 with 1.
Appearances
You're serving people.
But feeding is... But you're feeding... I'm feeding food, but we are all... We are all feeding each other. We're feeding each other with hope. We're feeding each other with respect, with dignity, with love.
With food. Yes. But it's about feeding. Yeah. I'm going to feed you. Yes. And I know you're going to feed me back. Yes. So in a way, restaurants for me, I love my culinary profession. Agreeing with you is a hard one. You know, it has come a long way. It has come a long way.
I'm talking about, you know, 30, 40 years ago, even in Spain, it depends where you live, if you told your family you wanted to be a cook, oh, my God, it was looking like it was not the... was not a profession that was seen as, wow. Why? You're not going to be a doctor? You're not going to be an architect? They're like, what? I have no family member that went to university.
I have uncles that went, but my father and my mother didn't. They were nurses. But now my profession, this profession, has become a profession that has become very dignified. And it's more than being a chef and a cook. It's the restaurant business. But of sure it's a very difficult business. When do you think that changed and why did it change? Well, nothing happens overnight.
Listen, I used to have this documentary on the last season of Chef Table on Netflix where I am one of the four chefs that on this season They've done a documentary, and they've done a documentary of my team and myself, culinary life. You're going to see Minibar, my top restaurant, two-star Michelin Bazaar, everything else.
But you're going to see me telling stories about me cooking with my mom and my dad. Sorry. My God, and I didn't have the cigar yet. But... My profession, slowly but surely, because everybody cooks, right? I always talk about longer tables. But this goes almost to the beginning.
A moment that was very important in my life, talking about cooks and chefs and restaurants and food people and feeding, is that the first time I became a dad, My daughter, who is 26 years old now, Carlota, an amazing young human being. In the moment she came out into the world as a father, that I began having tears.
That's another moment you realize that there's always so much pressure on everybody. I feel as a young man, I always had a lot of pressure, too. To be the man everybody was expecting you to be. And sometimes you felt like nothing ever came with instructions. You had to, you know, I have to be a boyfriend. Well, okay, well. What does that entail?
What do I do? Is there a manual I can read?
What is the right? Then you get married and okay. I'm a husband. I'm going to fall short of what being a husband is. I need to be obviously a friend and a partner. and a provider, but my wife was working too. And actually it was without a job, and she was the one bringing the money in. They fired me from my same restaurant like three times.
A restaurant I've always been part of, but technically I was even fired. You got fired three times? Well, two technically, and the third almost I fired myself. What was going on? Rightfully so. Well, because they were right. I was too young to be a chef of a restaurant. And I'm a creative guy, you know, the guy that needs to run numbers and do food calls and inventory.
And I was concentrated in, can we make the best food we can and new dishes? And the restaurant needed more numbers and food calls and labor and scheduling, like... What? I'm a cook. I'm not a chef. I'm a cook. I want to cook. I don't want to be running numbers. So that's why. But anyway, life comes without instructions. And you always are looking around. It's like, so my daughter borns.
And it's like, okay, where are the instructions? I'm barely aware of how to become a young boy and be part of. Now I'm a husband. Now I'm a father. I'm still learning about everything. And nothing comes with instructions. But one thing I realized was the lessons of life. that moment that I had these amazing tears of joy, of happiness, of, wow, I'm a father.
I was part, or at least I did my little tiny part. I don't know if I did 1% and my wife did 99 for obvious reasons. They carry it for nine months and they take the burden of- They actually make it. They actually make it, but we do our little thing, right? Yeah. Our little thing that we put in there is spermatozoid. But just for the record. We contribute the ingredients.
Correct. We do all the cooking.
Correct. But that young girl comes to the world. And the moment I realized the power of food is when my wife gets the baby and brings her to her. First time she's feeding her. And I realized there the amazing power of food. Because the first gift we receive in the form of a tangible that sends a message of, I'm going to take care of you. I'm going to love you. is through mother's milk.
And if our mother cannot feed us, that's mother. It'll be our dad with baby formula, or it'll be the nurse, or it'll be the grandma. But that moment that we are brought in somebody's arms and we are fed, that moment seals our connection with food forever. That's the moment that we are all connected to food in ways we cannot escape for obvious reasons. We need food to be alive.
But that only tells a little part of the entire deep, profound story of the connection that humans we have with food.
And that's why then being a cook, yes, is one of the most fascinating professions because in a way, we are only the ones that we keep the legacy of the mothers feeding humanity on that first mother's milk that sets the ground rules of why food is so important in our lives, in who we are. forever.
Showing 241–260 of 675 · page 13 of 34
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