Jose Andres

Spain is a fascinating mix of people, languages, culture and food, but if there is one thing all Spaniards share, it's a love of food and drink.

Everyone should wake up and have a fresh-squeezed orange every day. By having a fresh glass of orange juice with American oranges, you are supporting the local economy, you have all the vitamin C you need in a day, and you support the environment because you don't use any plastic from bottles or bags.

Everyting starts to happen at my home at 7 A. M., 7:20, when you hear the orange juicer. That means my daughters are already making the fresh Clementine juice.

Romesco with asparagus is simple and brilliant.

I cannot wait to see the day that one day we will have a chef that will become the secretary of food of the United States of America.

In Spain, you can go into any tapas bar, and you'll see anchovies all over the menu.

Standing around the grill is fine, but I like to have my friends come in and out of the house. Movement makes the party more exciting.

For me, there is no better tapa than a really good stuffed olive.

America gave me the opportunity to open successful restaurants, start a TV show, and write books. I can even fill an auditorium when I give a speech, which in America is rare for a chef.

Don't skimp on the ice. Bags from the grocery store melt so fast and water down your drinks. I prefer beautiful, big squares for my cocktails.

I'm a different immigrant. My life is so lucky compared to so many.

Today we take New England clam chowder as something traditional that makes our roots as American cooking very solid, with a lot of foundation. But the first person who decided to mix potatoes and clams and bacon and cream, in his own way 100 to 200 years ago, was a modernist.

The federal government spends about $2.51 per child per day to feed them lunch. Out of that, you have to pay for labor, facilities, and administrative costs, leaving about a dollar for food. Imagine trying to feed yourself a nutritious meal every day with only a dollar. Very difficult.

In Spain, we mainly use red plum tomatoes, but it is always fun to experiment. Try using a mix of colors or substitute green tomatoes for plum next time you make a tomato dish.

In America, diner food or roadside barbecue is the best road food, but I am not a fan of eating while driving - too messy.

I remember being a young boy in Spain and watching my parents cook. We didn't go to a lot of restaurants because we didn't always have the money, so cooking at home was just what we did.

When the earthquake hit Haiti in 2010, I was on vacation in the Cayman Islands.

I believe no chef becomes what he becomes without having many people influence him.

I love Ozomatli, this L.A. band that makes great coffee. They are half American, half Mexican, their coffee's great, and they're very good friends.

The time has come to recognize that food, how we produce it, process it, package it, sell it, cook it and eat it, is as important as any other issue.