In yesterday's first part of our conversation with José Andrés, the chef sat down to chat about the Spanish pantry (his, ours), and cooking with Ferrán Adriá, which is where we left off. Andrés, whose La Cienega restaurant The Bazaar opened in the SLS hotel in 2008, spends plenty of time in Los Angeles, though he and his family have lived outside of Washington, D.C., for almost two decades, where he runs a handful of restaurants (Jaleo, Zaytinya, Oyamel, Cafe Atlantico, minibar by José Andrés) and is chairman emeritus of DC Central Kitchen.
Turn the page for more from Andrés -- the chef was born in Asturias and grew up outside of Barcelona -- and check back later today for his recipe for olive oil pancakes. Just the thing to do with all that olive oil that you ran out to get yesterday. You're on your own with the Jamón Ibérico, the paprika and the small mountain of cheeses.
Squid Ink: So what can education do?
José Andrés Education is everything. It's for everyone. We all need to be educated. We all need to be taking our jobs more seriously. Chefs, but also food critics, also food writers. You know, when The New York Times puts the food critic... He was a great writer, but to me it was a sad day, because he didn't have a clue about cooking, or the history of cooking, or food.
SI: You mean Frank Bruni?
JA: Yeah. Could be a good thing or could be a bad thing, because if he was representing people, maybe it was good that he was clueless. That's good. In the end it's what you think. He became good over the years, but he's like Jonathan [Gold] here. It's the same thing. If he doesn't want to understand this new thing that's happening, he's lost. It's the loss of his readers too, unfortunately.
Everyone needs to be learning. 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. If you ask me about Napoleon, I'll tell you about his relationship with sugar. And canning -- thanks to Napoleon we have canning. The food critics used to criticize why American cooking itself is not really what it should be.
SI: Do you think that's still true?
JA: Yeah. And I understand. America has invited everyone from around the world [here], and it's very difficult to find your own voice within everything. America's been very generous, allowing anything and everything coming in. It's hard for Americans to say, Who are we? But that's fine. That's why one of my contributions to America I wanted to be an American restaurant. But yeah, schools are good for everyone. It's good to know what's on the dark side too.
SI: What do you mean?
JA: If you think the other side is bad, it's okay, but you need to understand what they are in order to understand if they are really bad. More often than not we're afraid of what we don't know and what we don't understand.
SI: And you think that's what's happened with Adriá?
JA: Yeah. I mean, he's been maybe the most talked about chef in history, and he's only 46.
SI: He's only 46?
JA: Yeah, six years older than me. So, you know. But it's a good thing.
SI: Is there anybody working in the US now who you think is really going to change that?
JA: In terms of?
SI: Well, I guess in terms of incorporating these new techniques into modern cooking.
JA: I'm doing it. I've been doing it. Yeah, it's happening. I already see it. There's only one Ferrán. People have been incorporating his teachings into a broader approach, like it's easier to understand. I also try and have communication. Ferrán is more on his own. He cooks for him, and he's in another world.
SI: What do you think of the food scene in Los Angeles?
JA: It's great. I'd always heard that L.A. was so-so, it was not very wild. I don't know why, it's great. It's so diverse. The first time I came I ate at Patina, 14, 15 years ago. I cooked for a so many people, 1500 hundred people, for a big conference of travel agents of the world. But I think it's very amazing. I don't go out much, because when I come I get into the hotel. When I have time, I go around as much as I can.
SI: Any place you particularly like?