José Andrés is an ebullient culinary force to be reckoned with. He’s also a chef on a mission.
As co-founder of ThinkFoodGroup, Andrés owns almost two dozen restaurants in Las Vegas, Miami, Los Angeles, Philadelphia, Virginia, Maryland, Puerto Rico, Mexico City, and Washington D.C., and will be opening his newest venue in New York City in 2016. While this is more than enough to keep anyone busy, Andrés’s restaurants are only the beginning of his tireless endeavors.
Andrés teaches at the physics department of Harvard, and at George Washington University, and has partnered with physicists at MIT to explore his passion for bridging the worlds of food and science in order to provide us all with a better understanding of how we eat and how we live. Andrés in also a ubiquitous T.V. personality, philanthropist and humanitarian. He was named “Outstanding Chef” by the James Beard Foundation in 2011, and in 2012, he founded the non-profit World Central Kitchen, an organization dedicated to empowering communities through the power of food.
A former protégé of el Bulli‘s legendary Ferran Adrià, Andrés hails from the world of Spanish chefs, which is among the most creative in the world. Of their vision and inventiveness, he has said, “If the chefs of Spain were CEOs of all the pharmaceutical industry in the world, today there would be zero sickness.” Andrés’s own creativity and boundless energy have brought us some of the most delicious culinary experiments, from Bazaar where he blends Old World flavors with avant garde culinary preparations in a dining experience that represents his uniquely playful sophistication, to China Poblano, the unexpected and delightful pairing of Chinese and Mexican fares.
Made in Spain is Andrés’s companion book to his television show of the same name. With both, he succeeds in sharing the varied and inventive foods of his native Spain. Encompassing a tour from Andalucía to Aragón, the book includes recipes that highlight the soul of Spanish cooking, as well as the local traditions that make it unique.
Many of the 100+ dishes in the book shed light on the best Spanish products, which are also available across America. It tells the story not only behind the country itself, but also of the people behind the products, including the fishermen, the farmers, the cheesemakers, and all the artisans whose hard work goes into each and every dish.
For more information, visit www.JoséAndrés.com