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.

As legal residents, immigrants would contribute more in taxes, spend more at our businesses, start companies of their own and create more jobs. Immigration is not a problem for us to solve but an opportunity for America to seize.

A lot of people prefer to be alone. They would rather be a palm tree on an island. I don't get it.

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.

When you become an American, they give you an injection so your accent changes.

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

My mother and I were born in Mieres, Asturias, the most beautiful region you'll ever see in Europe and the home of Cabrales, a great blue cheese made in the Asturian mountains. When I was young, we moved to Barcelona. Whenever my mother was homesick for Asturias, she'd eat a little piece of Cabrales to bring her closer to Mieres.

The cheapest gadget - and you don't even have to spend a dime - is chopsticks from a Chinese restaurant. I use them for everything: to toss salads, to turn a piece of meat in the pan, to flip croquettes in the Fryolator, to whisk eggs for omelets, to stir eggs into fried rice when I make that for my daughters.

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.

Our brain, our body, craves fat. We cannot help it. That's why a kid will eat a hot dog quicker than a piece of broccoli.

Listen to me: Leek is a vegetable. It can be the center of a dish.

Me, I'm an encyclopedia. I'm not a very smart guy, but I'm an encyclopedia. You can ask me about anything you want. Probably I have the book; probably I have a first edition.

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

Anchovies pair really well with fruit like a nectarines or clementine. The fruit complements the sweetness and saltiness of the anchovy.

My whole life, I have been trying to cook an egg in the right way.

When you go to watch a baseball game, when you go to watch an NBA game, when you watch an NFL game, when you go to watch movies, the offering that those arenas are doing foodwise is 'all the hot dogs you can eat'; all the French fries you can eat; for $20 you can eat 20 hot dogs.

Everyone else in the world still thinks of American food as ketchup.

If you ask me about Napoleon, I'll tell you about his relationship with sugar. And canning - thanks to Napoleon, we have canning.

I work with companies like Audiostiles to put together mixes for my restaurants. I even created a soundtrack for my television show.

Old cookbooks connect you to your past and explain the history of the world.

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.

Anyone who knows me knows that I always like to keep moving.

I always say that I don't believe I'm a chef. I try to be a storyteller.

Women's cooking has always had a big influence on me personally.

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

After a year, the aromatics in an olive oil are gone. Sometimes the bottles on the shelf in the supermarket are there a lot longer than you are.

As chefs, we cook to please people, to nourish people.

Good things, you can't rush into them.

I guess that from the moment we are fed by our mothers, without even knowing it, we are caught in a net that brings us comfort, something we always feel when a special woman cooks for us. It is something unique and personal - it is something we want to keep for ourselves.

Let me tell you a story about when I was growing up in Spain. Many Sundays, we would invite 30, 40, 50 people to the countryside, and my father would make a big paella. He put me in charge of the fire and the 'stove' - the rocks that hold the pan. But he wouldn't let me cook. I got so unbelievably upset.

Roberto Donna is a great Italian chef.

Behind Chipotle is not a corporation; behind Chipotle is a man that is one of the great cooks, that created a great concept.

As chefs, we work with organizations like Oxfam to enrich their projects with culinary tools, recipes and ideas.

As a chef and father, it kills me that children are fed processed foods, fast food clones, foods loaded with preservatives and high-fructose corn syrup.

We still have to keep betting on markets like America that are full of opportunities to grow, even if we have to work our heads off to do it.

Chef Michel Richard is always at the top of his game.

I don't believe in traditional company structures because the best ideas do not always come from the top.

To me, what I'm interested in, in the end, is the meaning of food in our lives.

I love to talk about cooking and recipes, but I love as much talking about how food and cooking can change the world.

Man, the flavor of a pineapple is 100 times more powerful than the flavor of meat.

Italians allow anything in their cooking.

When you use a simple gelatin like collagen, you can get flavor that is 100 percent pure, maybe event 150 percent.

The only way to have a better world and end poverty is by closing the gap between the top and the bottom.

My family and I cook at home almost every day together. The kitchen is the central and most important room in the house; it's a great way for us to connect. We love going to the farmer's market on Sundays as a family and choosing the ingredients together.

I love cooking for the sake of understanding how people before me used to feed themselves, used to feed their families.

My love for artichokes comes from when I was very young. My mother and father would slice the hearts and fry them, and they would be crispy around the leaves and tender at the base.

I am from Spain, but my family and I have made America our home. For the last 17 years, I have been cooking Spanish food in Washington, D.C.

I eventually settled in Washington, where my partners and I have been fortunate to build a restaurant business that now employs thousands of Americans across the country.

I remember that at the beginning of the month, the kind of menus my mom and father would prepare for us would have fish, chicken. But at the end of the month - because my father would be waiting for paycheck - the refrigerator would get empty. I remember that without a lot of food left, some of the best meals happened right there.

A plancha is just a hot flat surface. So if you think about it, anything is a plancha, like a saute pan or a griddle. A la plancha is the perfect way to cook for a crowd.