José Andrés

Well, I think this is the ultimate power. The ultimate power is that power of being able to feed somebody. That's why for me, we are all cooks in a way, directly and indirectly. But the power of feeding somebody is the... That's all the power I have. To feed humanity. Not physically, but even... In a way, it's what you do. You're all... The people that listen to you, you're feeding them.

You're feeding their soul. You're serving. Yeah.

You're feeding their soul. You're serving. Yeah.

You're feeding their soul. You're serving. Yeah.

You're serving people.

You're serving people.

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.

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.

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.

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.

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'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'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.

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.

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.