Friday, May 10, 2013

Gelation- Lecture 8- Jose Andres


Jose Andres (ThinkFoodGroup, minibar, Jaleo)

Location: Science Center D

This public lecture series discusses concepts from the physical sciences that underpin both everyday cooking and haute cuisine. Each lecture features a world-class chef who visited and presented their remarkable culinary designs: Ferran Adria presented spherification; Jose Andres discussed both the basic components of food and gelation; Joan Roca demonstrated sous vide; Enric Rovira showed his chocolate delicacies; Wylie Dufresne presented inventions with transglutaminase. The lectures then use these culinary creations as inspiration to delve into understanding how and why cooking techniques and recipes work, focusing on the physical transformations of foods and material properties.

Who is José Andrés?

José Ramón Andrés Puerta (born 13 July 1969), known as José Andrés, is a Spanish chef often credited for bringing the small plates dining concept to America. His restaurants include Jaleo, Oyamel, Zaytinya, minibar and barmini by Jose Andres in Washington DC, The Bazaar by Jose Andres at the SLS Hotel Beverly Hills and South Beach, Jaleo by Jose Andres, China Poblano and "é" in Las Vegas Nevada and most recently Mi Casa at Dorado Beach, a Ritz-Carlton Reserve.

Personal Life

José Andrés was born in Mieres, Asturias, Spain. He is married and has three daughters.


Early in his career, Andrés trained under Ferran Adria at the restaurant El Bulli.

Beginning in the fall of 2010, Andrés taught a culinary physics course at Harvard University with Ferran Adrià.

In May 2012, Andrés was named dean of Spanish Studies at The International Culinary Center (formally The French Culinary Institute), where he and Colman Andrews developed a curriculum in traditional and modern Spanish cuisine, which will debut in February 2013.

On 29 October 2012, he announced he was heading back to the classroom, and would teach his first course on how food shapes civilization at George Washington University next year.

Owned and/or Operated Restaurants

Along with partner Rob Wilder, Andrés owns several concept restaurants:

1. minibar by José Andrés serves Andrés' cuisine in a small space. Three chefs serve a prix fixe menu of about 25 small courses to six diners at a time. The restaurant has two seatings each night.

2. barmini by José Andrés is the chef's new experimental cocktail bar adjacent to minibar.

3. America Eats serves traditional American dishes in conjunction with the Foundation for the National Archives in the former Cafe Atlantico space, closed 4 July 2012 after being open exactly one year.

4. Jaleo serves traditional Spanish tapas. The restaurant has four locations, in Washington, D.C.; Bethesda, Maryland; Arlington, Virginia and at The Cosmopolitan of Las Vegas. Jaleo is named after a painting by John Singer Sargent.

5. Zaytinya serves mezze, small plates of food from the Mediterranean regions of Greece, Turkey, and Lebanon. Zaytinya means "olive oil" in Turkish. The restaurant is a short distance from the Verizon Center in Washington, D.C..

6. Oyamel serves a variety of small plates and antojitos. It was originally located in Crystal City in Arlington, but reopened in Penn Quarter in February 2007. Andrés consulted food expert Diana Kennedy while developing the menu for Oyamel.

7. é by José Andrés is similar to minibar. It is located at The Cosmopolitan of Las Vegas.

8. The Bazaar serves a combination of traditional Spanish tapas and foods inspired by molecular gastronomy. It has locations in Beverly Hills, California and Miami Beach, Florida.

9. China Poblano offers a combination of Chinese and Mexican dishes. It is located at The Cosmopolitan of Las Vegas.

10. Mi Casa serves a combination of Spanish and traditional Puerto Rican cuisine. It is located in Dorado, Puerto Rico.


From 2005 to 2007, Andrés produced and hosted Vamos a cocinar, a popular food program on Televisión Española (TVE) Spanish national television.

In 2006, Andrés appeared on Gourmet's Diary of a Foodie. This show is broadcast on PBS and is affiliated with Gourmet Magazine. Andrés was featured in the second episode of the first season and the episode title is Anatomy of a Meal with José Andrés.

In April 2007, he competed against Chef Bobby Flay on Food Network's program Iron Chef America defeating Flay.

In 2008, Andrés launched his first TV program in the United States, Made in Spain, a 26-part series for public television. It was produced by Full Plate Media and sponsored by KQED, a San Francisco public television station.

In 2008, Andrés and minibar were featured on the Washington, D.C. episode of the Travel Channel show Anthony Bourdain: No Reservations.

Andrés was featured in a segment (first broadcast 2 May 2010) with Anderson Cooper for 60 Minutes.

In May 2010, Andrés demonstrated molecular gastronomy techniques on The Ellen DeGeneres Show, creating gazpacho sorbet and liquid olives.

In August 2010, Andrés guest starred as a judge on the hit television show "Top Chef".

In August 2011, Andrés made another guest appearance on a Spain-themed episode of the Travel Channel show Anthony Bourdain: No Reservations where he accompanied Anthony Bourdain to El Bulli.

In February 2013, Andrew Zimmern and his Travel Channel show, Bizarre Foods visited Washington DC and José Andrés hosted him at his Jaleo and America Eats Tavern restaurants.

On 12 March 2013, Andrés was a guest judge and mentor for the season finale of The Taste.


Andrés released his first cookbook on tapas and Spanish cuisine in 2005. It was first published in English as Tapas: A Taste of Spain in America and shortly after in Spanish as Los fogones de José Andrés.

A second book based on his Spanish cooking show Vamos a cocinar was published in Spain in May 2007.

A companion book to Andrés' public television series, Made in Spain: Spanish Dishes for the American Kitchen, was published in November 2008.


In 2003, Andrés won the James Beard Foundation’s award for Best Chef of the Mid-Atlantic Region.

Bon Appetit magazine named Andrés its Chef of the Year in 2004 and Food & Wine magazine included Andrés in their "35 Under 35" Tastemakers list for 2004. Saveur magazine included Andrés on their 2004 Saveur Top 100 list, stating that he "represents the broad spectrum of Hispanic cooking from ancient traditions to the fantasies reminiscent of El Bulli, where he once worked, better than anyone else in America today".

In 2005, Food Arts magazine awarded him their Silver Spoon award, referring to him as "the irrepressibly energetic chef José Andrés, the best thing to happen to Spain in North America since 1492."

In 2006, Andrés was named Chef of the Year by the Restaurant Association of Metropolitan Washington.

In 2007, Andrés was inducted into the Who's Who of Food & Beverage in America list.

In 2008, the Bravo Network awarded Andrés the prize for A-List Chef at the first Bravo A-List Awards. The James Beard Foundation nominated Andrés as Outstanding Chef for his work at minibar by José Andres.

In 2010, his Beverly Hills restaurant, The Bazaar by José Andrés, at the SLS hotel was recognized as one of's Top 10 New Restaurants in the U.S.

In 2010, the Cabinet of Spain voted to award Andrés the Order of Arts and Letters (Orden de las Artes y las Letras de España).

In 2011, Andrés won the James Beard Foundation's Outstanding Chef Award.

In 2012, Time Magazine named him one of the world's 100 most influential people.

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