Don't be afraid to adapt new ingredients into your own techniques, and traditional ingredients into new recipes.
I studied cooking in Spain after college. - Jose Garces
I studied cooking in Spain after college.
- Jose Garces
I have experienced a tremendous amount of personal and professional growth, and I feel incredibly lucky that I'm able to make a career out of doing t… - Jose Garces
I have experienced a tremendous amount of personal and professional growth, and I feel incredibly lucky that I'm able to make a career out of doing t…
I'm a huge fan of burgers, and they're not my wife's favorite, so we don't cook them at home. - Jose Garces
I'm a huge fan of burgers, and they're not my wife's favorite, so we don't cook them at home.
My family came from Ecuador. - Jose Garces
My family came from Ecuador.
If you were a Colombian, you would have your version of an empanada. If you are an Argentinean, you might find a dough that's baked and has a butter … - Jose Garces
If you were a Colombian, you would have your version of an empanada. If you are an Argentinean, you might find a dough that's baked and has a butter …
Chicago is a lot of my background as a chef. - Jose Garces
Chicago is a lot of my background as a chef.
I spent several years cooking on a line. - Jose Garces
I spent several years cooking on a line.
Being Ecuadorian is, I don't want to say it's tough but it's... something special to me. - Jose Garces
Being Ecuadorian is, I don't want to say it's tough but it's... something special to me.
As long as you remember what you love and why you love it, it will never be far from your heart - or your plate. - Jose Garces
As long as you remember what you love and why you love it, it will never be far from your heart - or your plate.
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