Latest news with #Jaleo
Eater
20-05-2025
- Entertainment
- Eater
José Andrés Dishes on His New Memoir, TV Show, and Top Travel Tip
The day after a whirlwind press tour in NYC this spring — which included sit-down segments on the Kelly Clarkson Show and the Tonight Show with Jimmy Fallon — global humanitarian and celebrity chef José Andrés trained down to his D.C. home base, swinging by his downtown Spanish stunner the Bazaar to unveil his most personal book yet. The late-April release of Change the Recipe: Because You Can't Build a Better World Without Breaking Some Eggs coincided with the premiere of Yes, Chef! , NBC's new cooking competition show in which Andrés teams up with Martha Stewart to train a roster of 12 hot-headed chefs. The Emmy-winning, made-for-TV culinary combo met years ago over a meal at Jaleo, Andrés's first-ever restaurant in Penn Quarter. In one previously aired episode of Yes, Chef! , contestants vying for a $250,000 prize took on the gastronomic challenge of spherification — specifically, whipping up a believable-looking olive that reveals a burst of silky, liquid flavor in one bite. The delicate technique was born at Spain's legendary el Bulli, the three-Michelin-starred institution where Andrés himself worked as a young chef. Now diners can sample the molecular tapa that started it all, with a 10-day special running through Saturday, May 24, at the Bazaars in D.C., Vegas, and NYC. Two years after closing inside the SLS hotel, the avant-garde restaurant is gearing up to stage a big South Beach comeback at the Andaz Miami Beach. With 40 restaurants under his José Andrés Group umbrella, the founder of disaster relief nonprofit World Central Kitchen has no plans to balloon the Bazaar brand. 'For me, we can't have a Bazaar in every city in America. I want to have a passion for the city and I'm super proud of this one here in D.C.,' says Andrés, speaking to an intimate crowd during his April 29 book launch party. The two-year-old location, situated off the lobby of the Waldorf Astoria hotel in the historic Old Post Office building, famously has a full-circle backstory tied to Trump. Change the Recipe' s author Richard Wolffe goes way back with Andrés, having penned his first book full of Spanish recipes. 'He made me do it — he said, 'a chef has to have a book,'' says Andrés. 'And here we are a few years later with a few.' (Eleven and counting.) The cute new canary-colored hardcover, just 5x8 in size and under 200 pages long, is a departure from his norm. It's a collection of short stories that cover a swath of topics, including his childhood to nurse parents in Barcelona, why he used to hate (and grew to love) green peppers, food being a universal comfort in conflict zones, and teachable lessons learned in the hectic restaurant world. 'In a night when printers stop working, the bathroom breaks down, and every [customer] has a request, we make it through and 'change the recipe,'' says Andrés. 'The beauty of our profession is you adapt.' He says his daughters were ultimately the motivating factor behind the memoir. 'I think we all have to do this — write down memories. Especially if you're no longer here,' he says. But he's not going anywhere soon. 'I've been doing this for 32 years — and I look forward to the next 32,' he says. 'So we'll all be together for my 87th birthday. Probably I'll even be making the food.' We snagged a quick chat with Andrés on the side, in which he reveals a bonafide biography is on the future horizon. Eater: What's Martha got that you don't? José Andrés: She's very practical — she doesn't hesitate and she knows what she wants. She has so much energy. [While filming, she'd ask me,] ''Where are we going to dinner tonight, José?' What? I have to go to bed.' Why is it more important than ever to mentor chefs these days? As you grow older, you learn and then try to pass that on to others. The restaurant business is still one of the most brutal and difficult businesses at every level, [between] the success rate and the hours that anyone has. But still at same time, it's one of the most fascinating professions anybody can be a part of. Tell me more about what this new book means to you. The short stories are very simple, yet sharing a moment that's important in my life — maybe a lesson I gained from it, and maybe someone's searching for the same answer to the question. I want to write something bigger later in my life. And I will, eventually. Longer stories and thoughts. Congrats on taking D.C.'s decades-old Oyamel to NYC this spring. That was a good move. I bring another concept to Hudson Yards and get to expand another brand. I heard you got off the Amtrak from NY about an hour ago. You travel so much — what would you say is your top packing tip? [Whips off navy suit jacket and waves it around like a napkin]: Buy clothing that doesn't wrinkle! This interview has been edited and condensed for clarity. 'Yes, Chef!' airs Monday nights at 10 p.m. on NBC; Andrés also stars in Netflix's newly released spinoff series, Chef's Table: Legends . Sign up for our newsletter.
Yahoo
12-05-2025
- Entertainment
- Yahoo
Meghan Markle Shared an Exciting Update on 'With Love, Meghan' Season 2 & the One Guest Who's Already Confirmed
In the first season of With Love, Meghan on Netflix, Meghan Markle hosted some exciting guests. From close friends like actress Abigail Spencer to cooking legends like Roy Choi, Markle's kitchen was filled with new or old friends in each episode. And, as she revealed in a recent appearance at the TIME100 summit on April 23, season 2 will have a lineup that's just as promising, if not more. More from SheKnows Prince Archie Is About To Have an Adorable Connection to His Cousin Prince Louis When asked about her dream guest on the show, Markle said she's mostly satisfied and grateful to everyone she's already had. 'I will say, I've been so fortunate that even before the series had aired, in talking about what the premise was and how conversational and more relatable we wanted it to be, I was able to get legends like Alice Waters, who I just love her so much, and we've now become friends,' Markle revealed. For those who don't know, Waters is an award-winning chef, restaurant owner, and author, and is known by many as the originator of 'California Cuisine.' Markle then revealed the first confirmed guest of season 2. 'We haven't revealed things about season 2 and [Netflix CEO Ted Sarandos] will come here later, but I can apologize in advance for saying that José Andres is going to be on season 2,' she said. 'We love José so much.' Not only is Andres a Michelin Star-winning chef, with restaurants like Jaleo, Bazaar and Zaytinya, Andres is also the founder of World Central Kitchen, a non-profit organization that provides fresh meals following humanitarian, climate, and community crises. He's also hosting a new show alongside Martha Stewart on NBC, titled Yes, Chef! 'I've been fortunate to have the people I want to have on the show,' Markle continued. 'I've been really lucky, we have a great, great lineup.' 'And if I think of someone else, I'm going to have to figure out a way to tell you so you can put that out there,' Markle then joked to her interviewer, Jessica Sibley, CEO of TIME Magazine. Also in the interview, Markle confirmed that season 2 has already been filmed. 'Season 2 is coming,' Markle said. With no release date announced yet, all we can do is wait! Before you go, click to see more of Meghan Markle & Prince Harry's milestones since leaving the royal family. Best of SheKnows Everything We Know About Reese Witherspoon's Son, Deacon Phillippe 23 Best Teen Movies From the 2000s That Gen Z Adores 38 Times Carmen Electra's Head-Turning Red Carpet Fashion Left Us Flustered & Enchanted
CBS News
04-04-2025
- Entertainment
- CBS News
Book excerpt: "Change the Recipe" by José Andrés
We may receive an affiliate commission from anything you buy from this article. In his new memoir, "Change the Recipe: Because You Can't Build a Better World Without Breaking Some Eggs" (to be published April 22 by Ecco), chef José Andrés, founder of the humanitarian aid organization World Central Kitchen, offers life lessons and teachable moments about responsibility and commitment to a shared humanity. Read an excerpt below, and don't miss Kelefa Sanneh's interview with José Andrés on "CBS Sunday Morning" April 6! "Change the Recipe" by José Andrés Prefer to listen? Audible has a 30-day free trial available right now. I had come from a world of higher-end restaurants, of finesse and creativity. So a tapas restaurant was not exactly what I was looking for. But my new partners in Washington, DC, had a clear idea: they wanted to open a Spanish restaurant that was fun. They called it Jaleo, which means "merrymaking, a joyful celebration," inspired by the John Singer Sargent painting of a Spanish woman dancing to guitars. It lives in Boston, but it had traveled on loan to the National Gallery of Art in Washington, and they had seen it there. They even painted a reproduction of it on a wall of the new restaurant. I understood that sense of joy. I'm the kind of guy who doesn't like tables. I prefer standing up at bars. If I can, I like to hop around to five different bars and eat good food at each one. Jaleo was a chance to show how I like to enjoy life. These little plates of tapas were also a chance to give people more access to different bites of Spanish food, different tastes of the various regions of Spain. Maybe people didn't know what they wanted to eat, and the small plates would be a way to move a little bit further out of their comfort zones. Of course, it was an opportunity to make a mark for myself. And I could do that while being a kind of ambassador for my country, in the capital of the United States, not too far from the White House and the US Capitol. It felt like an extension of my military service, going from port to port on a historic tall-mast ship, showing the best of Spain to the world. I knew there were immigrants before me who had brought Spanish food to every corner of America. They opened restaurants, maybe some of them played guitar or danced flamenco. They were mythical places. Tio Pepe in Baltimore. Café San Martin in New York. Montse Guillén's El Internacional in Tribeca, which was short-lived but put Spanish food and drink on the map. There was already a high-end Spanish restaurant in Washington called Taberna del Alabardero, and the more informal Churreria Madrid in Adams Morgan. Washington at that time was not seen as a culinary mecca, even by the people of DC, and Jaleo opened in a downtown neighborhood, known as Penn Quarter, that was empty at night. But it would not stay that way. It would become a very important part of the city, not too far away from where all the big decisions were made that affected the country and the world. It was a part of the city where senators, congressmen, lobbyists, and business executives would gather. It was the home of new businesses like America Online, and so many other amazing new companies. Slowly but surely, Jaleo became a huge success. That's not to say it was easy. I was young, just twenty-three years old, and I was still learning how to run a kitchen. The movie in my head cast me as the creative guy, but now I needed to learn how to run the place. Fortunately, I had a wonderful, patient teacher: Ann Cashion, who was the first executive chef of Jaleo, showed me how to do the job properly, even though I preferred the creative side of things. We didn't really know whether American diners would accept these little plates, or the idea of sharing plates at all. What happened if people didn't want to share? Our waiters were concerned and would often tell me how some people said they weren't comfortable with sharing. I had a simple answer. If they didn't want to share, they could move the plate ten inches closer to them and use their knife and fork to protect the dish for themselves. I wasn't going to Americanize tapas for them. It's what we did in the south of Spain and in Catalonia. They would adapt because it was a fun way to be with friends. Who doesn't want to dig a fork into the plate of the person across the table? My heart was full of the joy that comes from introducing Spanish food to new people. That joy translated into happy guests eating the dishes I knew. Jaleo was a place where I could share what I knew about Spanish food: croquetas , gazpacho , gambas al ajillo , sangria . But it was also a way to learn more about what I didn't know about Spanish food. I had not traveled all across Spain at the age of twenty-three, nor did I know about all of Spanish gastronomy. Far from it. The reality is that you need to keep learning in any line of work. People say I'm one of the biggest experts in Spanish cooking, but I still feel clueless sometimes. Every time I go back to Spain and discover a new ingredient or a new dish, it feels to me the same as looking at the stars. You can see a few, but how many more are out there that you cannot see? You can read books, and you can travel, but learning is a lifetime of curiosity and discovery. Sometimes that work can feel less joyful and more of struggle. In particular, in those early days, it was a struggle to buy the right ingredients. Believe it or not, I'm a pragmatic guy. You can support the local economy, buying local fruit and vegetables for instance. But there are some ingredients that cannot be replaced. I observed the success of Italy, where they have been amazingly successful in supporting the small towns where their unique food products are made. I believed we could do the same for the small towns and food producers of Spain. Manchego cheese is like no other. Sweet roasted piquillo peppers are unique. Our olive oil is the envy of Europe, and even gets repackaged under Italian names. Our sherry vinegar is unmatched. And nothing compares to our pure-bred Ibérico ham, the very best ham in the world. You can't have Spanish cooking without some of the staples. It was a symbiotic relationship. Still, importing food is not always easy. There are regulations and policies, rules to protect consumers and businesses. The US Department of Agriculture insists that slaughterhouses operate according to American standards, not European ones, if they want to sell their meat in the United States. They need to be inspected, even though Europeans have been eating these foods for centuries without any problems. It was crazy but also fascinating. Of course, it wasn't just a question of safety; there were concerns that ham from Spain would hurt ham in America. So one day I met a bearded man visiting Washington, and he happened to be a great Ibérico ham producer who was investing to comply with US regulations at his slaughterhouse: Santiago Martín, the owner of Embutidos Fermín. I helped producers like Santiago navigate these challenges with Congress and the administration, finding a lawyer who assisted the Italians in bringing Parma ham to America. Because in reality these European hams were much more expensive than the American hams, and they helped elevate the perception of all pork products in America. It was a win-win for America and Spain. That's the world of work. Your commitment to your values, to what's important, can turn a seemingly small decision—like buying a type of roasted pepper or a slice of ham—into something as big as international relations. Your sense of responsibility is what matters. How was I going to be a Spanish chef without all these ingredients? I had to do the work, just like other chefs and importers who made Spanish food available in the United States. People like Tim Harris, who created the incredible Spanish food store La Tienda, and Juana Gimeno Faraone, who started La Española Meats. Or Almudena de Llaguno and Steve Metzler bringing Spanish wines to America; and Jorge Ordóñez, who would walk the streets of Manhattan with a big bag filled with wine bottles, trying to get his wines into a few restaurants. The whole ecosystem of Spanish food people kept me going, and I needed to play my part, too. So Jaleo became much more than a restaurant; it was a way to build bridges between these two countries, to inspire American chefs to buy and cook with Spanish ingredients, to spread the culture that made me who I am. Something like 80 percent of all restaurants close before they reach their five-year anniversary. Jaleo has now been open for thirty years, and we have new Jaleos in Orlando, Las Vegas, and even Dubai. Because we committed from the first year to what we value—to what matters—even when we didn't yet have all the expertise to make it happen. I feel a sense of joy when I see Ibérico ham, or Spanish anchovies, or wines from the Bierzo region in restaurants and shops. I know that nothing would have happened without the persistence and vision of so many people who may now be forgotten. They built the bridges that will last forever—because they cared so deeply. Follow what you feel is your purpose—not what others tell you to do. Otherwise you lose your soul and become a commodity. Don't be a commodity. Be true to yourself. Excerpted from "Change the Recipe: Because You Can't Build a Better World Without Breaking Some Eggs" by José Andrés. Copyright © 2025 by José Andrés. Excerpted by permission of Ecco, an imprint of HarperCollins Publishers. Get the book here: "Change the Recipe" by José Andrés Buy locally from For more info:
What's On
08-02-2025
- Entertainment
- What's On
Jaleo, Atlantis The Royal announces closure
Jaleo Dubai, located in the iconic Atlantis The Royal on Palm Jumeirah, has announced that it is closing its doors after being in business since the hotel opened. The restaurant is by celebrity chef, author, TV personality, José Andrés and has gone from strength to strength since it opened. The restaurant announced the closure via the official instagram account, that it will be closing its door on February 28. Jaleo won MICHELIN – Selected Restaurant two years in a row in 2023 and 2024, and are known for Spanish dishes that are designed to be shared. Andrés created a menu full of hearty paellas, signature tapas and typical Spanish wines and sangrias. Andrés has 31 other restaurants in his name around the world including the Bahamas and Las Vegas. Fret not, there are lots of other new restaurants opening in Dubai in February, such as BeBabel, Hanu and more. Dubai is full of new food hotspots and experiences and there will be plenty to look forward to in the UAE in 2025. We're sad to see Jaleo go… > Sign up for FREE to get exclusive updates that you are interested in
