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VIDEO: José Andrés Sits Down at the Chef’s Table Part 1

VIDEO: José Andrés Sits Down at the Chef’s Table Part 1



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During the first installment of At the Chef’s Table with José Andrés, The Daily Meal’s video producer, Ali Rosen, talks with the chef about his upbringing in Spain and particularly good family food.

Andrés was born in northern Spain into a family with a great love of cooking. Recalling his childhood, the chef remarks, "Growing up in Barcelona, 30 minutes outside of the city in a small village — this was a farming village and it was known specifically for its cherries. To me, it was fascinating to see to see the beautiful white blanket of trees [in the springtime], and it was very important because it was really the first time I started to realize the importance of the seasons."

With regards to his family and their love of cooking, Andrés explains, "My mom would cook a lot, but my father would too — he was very good at always preparing two or three days ahead, he was always thinking forward." And when it came down to the dishes he loved the most, he explains, "The best meals of the month were never at the beginning of the month when my parents got their pay checks and they would fill up with steak and more expensive fish, but more toward the end of the month when we would be eating a lot of leftovers. To me, it was fascinating that my favorite foods were from the last few days of the month; even on my menu at Jaleo, some of the most popular dishes are those dishes of my childhood."

Andrés enrolled in culinary school when he was 15. "I was not a very good student, per se — I hated the mechanics of learning, so I think my father realized very early on that cooking was something I liked to do, and he read this ad in the newspaper for the 'first private culinary school' in Barcelona that was recruiting new students. The age of acceptance was 18 and above, but I guess because it was a private school they were willing to take anyone."

Check out the video for more from chef Andrés and stay tuned for the upcoming installments of this interview series.


Appetizer Recipes

Have you been to a True Food Kitchen restaurant? Everything, EVERY SINGLE MENU ITEM there is so freaking amazingly fresh and delicious. The brainchild of health and nutrition guru Dr. Andrew Weil, True Food’s motto is “honest food that tastes really good”. YOU MUST GO.

Onward! We are sticking with our New Year’s resolution, avoiding Trader Joe’s cookie butter, and eating all of the green things. Today we share with you True Food Kitchens recipe for Brussels Sprouts with Umami Sauce. Created by Executive Chef Michael Stebner, here is what he has to say about this dish:
” Most people who say they hate Brussels sprouts have never had them properly prepared. The secrets: Choose fresh, smallish, young sprouts do not overcook them and enhance them with the right seasonings. Here, halved sprouts are quickly stir fried with garlic, then tossed in True Food’s Umami sauce. Spring these on a Brussels sprouts hater and change a life.”

Brussels Sprouts with Umami Sauce

Brussels Sprouts:
1 ½ teaspoons expeller-pressed canola oil
1 ½ pounds Brussels sprouts, halved
2 garlic cloves, thinly sliced
1/3 cup Umami Sauce (see below)
2 teaspoons freshly squeezed lemon juice
½ teaspoon freshly grated lemon zest
¼ teaspoon salt
¼ teaspoon freshly ground black pepper

Umami Sauce
1/4 cup apple cider vinegar
1 cup flaked nutritional yeast
3/8 cup tamari (low-sodium)
1 c olive oil
1/2 cup water
6 cloves garlic, mashed

Umami sauce instructions:
Add everything to food processor except oil.
Then, with motor running, add oil in a thin stream.
Umami sauce is great on salads, vegetables, etc. Use flaked yeast, such as Red Star brand, not powdered.

Brussels sprouts instructions:
Heat a wok or skillet over high heat. Add the oil. When hot, add the Brussels sprouts and garlic, and sauté for 1 minute. Add ¼ cup water, cover, and cook for 2 minutes, tossing to cook evenly. Remove the cover and stir in the Umami Sauce, lemon juice, zest, salt, and pepper. Continue to cook while occasionally tossing until the liquid is reduced to a thick sauce, about 7 minutes. Transfer to plate and serve hot.


Appetizer Recipes

Have you been to a True Food Kitchen restaurant? Everything, EVERY SINGLE MENU ITEM there is so freaking amazingly fresh and delicious. The brainchild of health and nutrition guru Dr. Andrew Weil, True Food’s motto is “honest food that tastes really good”. YOU MUST GO.

Onward! We are sticking with our New Year’s resolution, avoiding Trader Joe’s cookie butter, and eating all of the green things. Today we share with you True Food Kitchens recipe for Brussels Sprouts with Umami Sauce. Created by Executive Chef Michael Stebner, here is what he has to say about this dish:
” Most people who say they hate Brussels sprouts have never had them properly prepared. The secrets: Choose fresh, smallish, young sprouts do not overcook them and enhance them with the right seasonings. Here, halved sprouts are quickly stir fried with garlic, then tossed in True Food’s Umami sauce. Spring these on a Brussels sprouts hater and change a life.”

Brussels Sprouts with Umami Sauce

Brussels Sprouts:
1 ½ teaspoons expeller-pressed canola oil
1 ½ pounds Brussels sprouts, halved
2 garlic cloves, thinly sliced
1/3 cup Umami Sauce (see below)
2 teaspoons freshly squeezed lemon juice
½ teaspoon freshly grated lemon zest
¼ teaspoon salt
¼ teaspoon freshly ground black pepper

Umami Sauce
1/4 cup apple cider vinegar
1 cup flaked nutritional yeast
3/8 cup tamari (low-sodium)
1 c olive oil
1/2 cup water
6 cloves garlic, mashed

Umami sauce instructions:
Add everything to food processor except oil.
Then, with motor running, add oil in a thin stream.
Umami sauce is great on salads, vegetables, etc. Use flaked yeast, such as Red Star brand, not powdered.

Brussels sprouts instructions:
Heat a wok or skillet over high heat. Add the oil. When hot, add the Brussels sprouts and garlic, and sauté for 1 minute. Add ¼ cup water, cover, and cook for 2 minutes, tossing to cook evenly. Remove the cover and stir in the Umami Sauce, lemon juice, zest, salt, and pepper. Continue to cook while occasionally tossing until the liquid is reduced to a thick sauce, about 7 minutes. Transfer to plate and serve hot.


Appetizer Recipes

Have you been to a True Food Kitchen restaurant? Everything, EVERY SINGLE MENU ITEM there is so freaking amazingly fresh and delicious. The brainchild of health and nutrition guru Dr. Andrew Weil, True Food’s motto is “honest food that tastes really good”. YOU MUST GO.

Onward! We are sticking with our New Year’s resolution, avoiding Trader Joe’s cookie butter, and eating all of the green things. Today we share with you True Food Kitchens recipe for Brussels Sprouts with Umami Sauce. Created by Executive Chef Michael Stebner, here is what he has to say about this dish:
” Most people who say they hate Brussels sprouts have never had them properly prepared. The secrets: Choose fresh, smallish, young sprouts do not overcook them and enhance them with the right seasonings. Here, halved sprouts are quickly stir fried with garlic, then tossed in True Food’s Umami sauce. Spring these on a Brussels sprouts hater and change a life.”

Brussels Sprouts with Umami Sauce

Brussels Sprouts:
1 ½ teaspoons expeller-pressed canola oil
1 ½ pounds Brussels sprouts, halved
2 garlic cloves, thinly sliced
1/3 cup Umami Sauce (see below)
2 teaspoons freshly squeezed lemon juice
½ teaspoon freshly grated lemon zest
¼ teaspoon salt
¼ teaspoon freshly ground black pepper

Umami Sauce
1/4 cup apple cider vinegar
1 cup flaked nutritional yeast
3/8 cup tamari (low-sodium)
1 c olive oil
1/2 cup water
6 cloves garlic, mashed

Umami sauce instructions:
Add everything to food processor except oil.
Then, with motor running, add oil in a thin stream.
Umami sauce is great on salads, vegetables, etc. Use flaked yeast, such as Red Star brand, not powdered.

Brussels sprouts instructions:
Heat a wok or skillet over high heat. Add the oil. When hot, add the Brussels sprouts and garlic, and sauté for 1 minute. Add ¼ cup water, cover, and cook for 2 minutes, tossing to cook evenly. Remove the cover and stir in the Umami Sauce, lemon juice, zest, salt, and pepper. Continue to cook while occasionally tossing until the liquid is reduced to a thick sauce, about 7 minutes. Transfer to plate and serve hot.


Appetizer Recipes

Have you been to a True Food Kitchen restaurant? Everything, EVERY SINGLE MENU ITEM there is so freaking amazingly fresh and delicious. The brainchild of health and nutrition guru Dr. Andrew Weil, True Food’s motto is “honest food that tastes really good”. YOU MUST GO.

Onward! We are sticking with our New Year’s resolution, avoiding Trader Joe’s cookie butter, and eating all of the green things. Today we share with you True Food Kitchens recipe for Brussels Sprouts with Umami Sauce. Created by Executive Chef Michael Stebner, here is what he has to say about this dish:
” Most people who say they hate Brussels sprouts have never had them properly prepared. The secrets: Choose fresh, smallish, young sprouts do not overcook them and enhance them with the right seasonings. Here, halved sprouts are quickly stir fried with garlic, then tossed in True Food’s Umami sauce. Spring these on a Brussels sprouts hater and change a life.”

Brussels Sprouts with Umami Sauce

Brussels Sprouts:
1 ½ teaspoons expeller-pressed canola oil
1 ½ pounds Brussels sprouts, halved
2 garlic cloves, thinly sliced
1/3 cup Umami Sauce (see below)
2 teaspoons freshly squeezed lemon juice
½ teaspoon freshly grated lemon zest
¼ teaspoon salt
¼ teaspoon freshly ground black pepper

Umami Sauce
1/4 cup apple cider vinegar
1 cup flaked nutritional yeast
3/8 cup tamari (low-sodium)
1 c olive oil
1/2 cup water
6 cloves garlic, mashed

Umami sauce instructions:
Add everything to food processor except oil.
Then, with motor running, add oil in a thin stream.
Umami sauce is great on salads, vegetables, etc. Use flaked yeast, such as Red Star brand, not powdered.

Brussels sprouts instructions:
Heat a wok or skillet over high heat. Add the oil. When hot, add the Brussels sprouts and garlic, and sauté for 1 minute. Add ¼ cup water, cover, and cook for 2 minutes, tossing to cook evenly. Remove the cover and stir in the Umami Sauce, lemon juice, zest, salt, and pepper. Continue to cook while occasionally tossing until the liquid is reduced to a thick sauce, about 7 minutes. Transfer to plate and serve hot.


Appetizer Recipes

Have you been to a True Food Kitchen restaurant? Everything, EVERY SINGLE MENU ITEM there is so freaking amazingly fresh and delicious. The brainchild of health and nutrition guru Dr. Andrew Weil, True Food’s motto is “honest food that tastes really good”. YOU MUST GO.

Onward! We are sticking with our New Year’s resolution, avoiding Trader Joe’s cookie butter, and eating all of the green things. Today we share with you True Food Kitchens recipe for Brussels Sprouts with Umami Sauce. Created by Executive Chef Michael Stebner, here is what he has to say about this dish:
” Most people who say they hate Brussels sprouts have never had them properly prepared. The secrets: Choose fresh, smallish, young sprouts do not overcook them and enhance them with the right seasonings. Here, halved sprouts are quickly stir fried with garlic, then tossed in True Food’s Umami sauce. Spring these on a Brussels sprouts hater and change a life.”

Brussels Sprouts with Umami Sauce

Brussels Sprouts:
1 ½ teaspoons expeller-pressed canola oil
1 ½ pounds Brussels sprouts, halved
2 garlic cloves, thinly sliced
1/3 cup Umami Sauce (see below)
2 teaspoons freshly squeezed lemon juice
½ teaspoon freshly grated lemon zest
¼ teaspoon salt
¼ teaspoon freshly ground black pepper

Umami Sauce
1/4 cup apple cider vinegar
1 cup flaked nutritional yeast
3/8 cup tamari (low-sodium)
1 c olive oil
1/2 cup water
6 cloves garlic, mashed

Umami sauce instructions:
Add everything to food processor except oil.
Then, with motor running, add oil in a thin stream.
Umami sauce is great on salads, vegetables, etc. Use flaked yeast, such as Red Star brand, not powdered.

Brussels sprouts instructions:
Heat a wok or skillet over high heat. Add the oil. When hot, add the Brussels sprouts and garlic, and sauté for 1 minute. Add ¼ cup water, cover, and cook for 2 minutes, tossing to cook evenly. Remove the cover and stir in the Umami Sauce, lemon juice, zest, salt, and pepper. Continue to cook while occasionally tossing until the liquid is reduced to a thick sauce, about 7 minutes. Transfer to plate and serve hot.


Appetizer Recipes

Have you been to a True Food Kitchen restaurant? Everything, EVERY SINGLE MENU ITEM there is so freaking amazingly fresh and delicious. The brainchild of health and nutrition guru Dr. Andrew Weil, True Food’s motto is “honest food that tastes really good”. YOU MUST GO.

Onward! We are sticking with our New Year’s resolution, avoiding Trader Joe’s cookie butter, and eating all of the green things. Today we share with you True Food Kitchens recipe for Brussels Sprouts with Umami Sauce. Created by Executive Chef Michael Stebner, here is what he has to say about this dish:
” Most people who say they hate Brussels sprouts have never had them properly prepared. The secrets: Choose fresh, smallish, young sprouts do not overcook them and enhance them with the right seasonings. Here, halved sprouts are quickly stir fried with garlic, then tossed in True Food’s Umami sauce. Spring these on a Brussels sprouts hater and change a life.”

Brussels Sprouts with Umami Sauce

Brussels Sprouts:
1 ½ teaspoons expeller-pressed canola oil
1 ½ pounds Brussels sprouts, halved
2 garlic cloves, thinly sliced
1/3 cup Umami Sauce (see below)
2 teaspoons freshly squeezed lemon juice
½ teaspoon freshly grated lemon zest
¼ teaspoon salt
¼ teaspoon freshly ground black pepper

Umami Sauce
1/4 cup apple cider vinegar
1 cup flaked nutritional yeast
3/8 cup tamari (low-sodium)
1 c olive oil
1/2 cup water
6 cloves garlic, mashed

Umami sauce instructions:
Add everything to food processor except oil.
Then, with motor running, add oil in a thin stream.
Umami sauce is great on salads, vegetables, etc. Use flaked yeast, such as Red Star brand, not powdered.

Brussels sprouts instructions:
Heat a wok or skillet over high heat. Add the oil. When hot, add the Brussels sprouts and garlic, and sauté for 1 minute. Add ¼ cup water, cover, and cook for 2 minutes, tossing to cook evenly. Remove the cover and stir in the Umami Sauce, lemon juice, zest, salt, and pepper. Continue to cook while occasionally tossing until the liquid is reduced to a thick sauce, about 7 minutes. Transfer to plate and serve hot.


Appetizer Recipes

Have you been to a True Food Kitchen restaurant? Everything, EVERY SINGLE MENU ITEM there is so freaking amazingly fresh and delicious. The brainchild of health and nutrition guru Dr. Andrew Weil, True Food’s motto is “honest food that tastes really good”. YOU MUST GO.

Onward! We are sticking with our New Year’s resolution, avoiding Trader Joe’s cookie butter, and eating all of the green things. Today we share with you True Food Kitchens recipe for Brussels Sprouts with Umami Sauce. Created by Executive Chef Michael Stebner, here is what he has to say about this dish:
” Most people who say they hate Brussels sprouts have never had them properly prepared. The secrets: Choose fresh, smallish, young sprouts do not overcook them and enhance them with the right seasonings. Here, halved sprouts are quickly stir fried with garlic, then tossed in True Food’s Umami sauce. Spring these on a Brussels sprouts hater and change a life.”

Brussels Sprouts with Umami Sauce

Brussels Sprouts:
1 ½ teaspoons expeller-pressed canola oil
1 ½ pounds Brussels sprouts, halved
2 garlic cloves, thinly sliced
1/3 cup Umami Sauce (see below)
2 teaspoons freshly squeezed lemon juice
½ teaspoon freshly grated lemon zest
¼ teaspoon salt
¼ teaspoon freshly ground black pepper

Umami Sauce
1/4 cup apple cider vinegar
1 cup flaked nutritional yeast
3/8 cup tamari (low-sodium)
1 c olive oil
1/2 cup water
6 cloves garlic, mashed

Umami sauce instructions:
Add everything to food processor except oil.
Then, with motor running, add oil in a thin stream.
Umami sauce is great on salads, vegetables, etc. Use flaked yeast, such as Red Star brand, not powdered.

Brussels sprouts instructions:
Heat a wok or skillet over high heat. Add the oil. When hot, add the Brussels sprouts and garlic, and sauté for 1 minute. Add ¼ cup water, cover, and cook for 2 minutes, tossing to cook evenly. Remove the cover and stir in the Umami Sauce, lemon juice, zest, salt, and pepper. Continue to cook while occasionally tossing until the liquid is reduced to a thick sauce, about 7 minutes. Transfer to plate and serve hot.


Appetizer Recipes

Have you been to a True Food Kitchen restaurant? Everything, EVERY SINGLE MENU ITEM there is so freaking amazingly fresh and delicious. The brainchild of health and nutrition guru Dr. Andrew Weil, True Food’s motto is “honest food that tastes really good”. YOU MUST GO.

Onward! We are sticking with our New Year’s resolution, avoiding Trader Joe’s cookie butter, and eating all of the green things. Today we share with you True Food Kitchens recipe for Brussels Sprouts with Umami Sauce. Created by Executive Chef Michael Stebner, here is what he has to say about this dish:
” Most people who say they hate Brussels sprouts have never had them properly prepared. The secrets: Choose fresh, smallish, young sprouts do not overcook them and enhance them with the right seasonings. Here, halved sprouts are quickly stir fried with garlic, then tossed in True Food’s Umami sauce. Spring these on a Brussels sprouts hater and change a life.”

Brussels Sprouts with Umami Sauce

Brussels Sprouts:
1 ½ teaspoons expeller-pressed canola oil
1 ½ pounds Brussels sprouts, halved
2 garlic cloves, thinly sliced
1/3 cup Umami Sauce (see below)
2 teaspoons freshly squeezed lemon juice
½ teaspoon freshly grated lemon zest
¼ teaspoon salt
¼ teaspoon freshly ground black pepper

Umami Sauce
1/4 cup apple cider vinegar
1 cup flaked nutritional yeast
3/8 cup tamari (low-sodium)
1 c olive oil
1/2 cup water
6 cloves garlic, mashed

Umami sauce instructions:
Add everything to food processor except oil.
Then, with motor running, add oil in a thin stream.
Umami sauce is great on salads, vegetables, etc. Use flaked yeast, such as Red Star brand, not powdered.

Brussels sprouts instructions:
Heat a wok or skillet over high heat. Add the oil. When hot, add the Brussels sprouts and garlic, and sauté for 1 minute. Add ¼ cup water, cover, and cook for 2 minutes, tossing to cook evenly. Remove the cover and stir in the Umami Sauce, lemon juice, zest, salt, and pepper. Continue to cook while occasionally tossing until the liquid is reduced to a thick sauce, about 7 minutes. Transfer to plate and serve hot.


Appetizer Recipes

Have you been to a True Food Kitchen restaurant? Everything, EVERY SINGLE MENU ITEM there is so freaking amazingly fresh and delicious. The brainchild of health and nutrition guru Dr. Andrew Weil, True Food’s motto is “honest food that tastes really good”. YOU MUST GO.

Onward! We are sticking with our New Year’s resolution, avoiding Trader Joe’s cookie butter, and eating all of the green things. Today we share with you True Food Kitchens recipe for Brussels Sprouts with Umami Sauce. Created by Executive Chef Michael Stebner, here is what he has to say about this dish:
” Most people who say they hate Brussels sprouts have never had them properly prepared. The secrets: Choose fresh, smallish, young sprouts do not overcook them and enhance them with the right seasonings. Here, halved sprouts are quickly stir fried with garlic, then tossed in True Food’s Umami sauce. Spring these on a Brussels sprouts hater and change a life.”

Brussels Sprouts with Umami Sauce

Brussels Sprouts:
1 ½ teaspoons expeller-pressed canola oil
1 ½ pounds Brussels sprouts, halved
2 garlic cloves, thinly sliced
1/3 cup Umami Sauce (see below)
2 teaspoons freshly squeezed lemon juice
½ teaspoon freshly grated lemon zest
¼ teaspoon salt
¼ teaspoon freshly ground black pepper

Umami Sauce
1/4 cup apple cider vinegar
1 cup flaked nutritional yeast
3/8 cup tamari (low-sodium)
1 c olive oil
1/2 cup water
6 cloves garlic, mashed

Umami sauce instructions:
Add everything to food processor except oil.
Then, with motor running, add oil in a thin stream.
Umami sauce is great on salads, vegetables, etc. Use flaked yeast, such as Red Star brand, not powdered.

Brussels sprouts instructions:
Heat a wok or skillet over high heat. Add the oil. When hot, add the Brussels sprouts and garlic, and sauté for 1 minute. Add ¼ cup water, cover, and cook for 2 minutes, tossing to cook evenly. Remove the cover and stir in the Umami Sauce, lemon juice, zest, salt, and pepper. Continue to cook while occasionally tossing until the liquid is reduced to a thick sauce, about 7 minutes. Transfer to plate and serve hot.


Appetizer Recipes

Have you been to a True Food Kitchen restaurant? Everything, EVERY SINGLE MENU ITEM there is so freaking amazingly fresh and delicious. The brainchild of health and nutrition guru Dr. Andrew Weil, True Food’s motto is “honest food that tastes really good”. YOU MUST GO.

Onward! We are sticking with our New Year’s resolution, avoiding Trader Joe’s cookie butter, and eating all of the green things. Today we share with you True Food Kitchens recipe for Brussels Sprouts with Umami Sauce. Created by Executive Chef Michael Stebner, here is what he has to say about this dish:
” Most people who say they hate Brussels sprouts have never had them properly prepared. The secrets: Choose fresh, smallish, young sprouts do not overcook them and enhance them with the right seasonings. Here, halved sprouts are quickly stir fried with garlic, then tossed in True Food’s Umami sauce. Spring these on a Brussels sprouts hater and change a life.”

Brussels Sprouts with Umami Sauce

Brussels Sprouts:
1 ½ teaspoons expeller-pressed canola oil
1 ½ pounds Brussels sprouts, halved
2 garlic cloves, thinly sliced
1/3 cup Umami Sauce (see below)
2 teaspoons freshly squeezed lemon juice
½ teaspoon freshly grated lemon zest
¼ teaspoon salt
¼ teaspoon freshly ground black pepper

Umami Sauce
1/4 cup apple cider vinegar
1 cup flaked nutritional yeast
3/8 cup tamari (low-sodium)
1 c olive oil
1/2 cup water
6 cloves garlic, mashed

Umami sauce instructions:
Add everything to food processor except oil.
Then, with motor running, add oil in a thin stream.
Umami sauce is great on salads, vegetables, etc. Use flaked yeast, such as Red Star brand, not powdered.

Brussels sprouts instructions:
Heat a wok or skillet over high heat. Add the oil. When hot, add the Brussels sprouts and garlic, and sauté for 1 minute. Add ¼ cup water, cover, and cook for 2 minutes, tossing to cook evenly. Remove the cover and stir in the Umami Sauce, lemon juice, zest, salt, and pepper. Continue to cook while occasionally tossing until the liquid is reduced to a thick sauce, about 7 minutes. Transfer to plate and serve hot.


Watch the video: ΑΓΝΟΟΥΜΕ τον ΟΔΥΣΣΕΑ για 24 ΩΡΕΣ! ΠΟΛΥ ΑΣΤΕΙΟ (August 2022).