successful,” he says, almost to himself. “I don’t know how to
define success.”
It’s a truly genuine moment, one that speaks to the depths
within this man who cooks food for a living. When I taste the
gazpacho—a clear liquid (he uses a juicer) artfully plated with
tomato seeds, cucumber sliced from the core, and edible flowers—
there’s a clarity and intensity of flavor that could only come from
someone so passionate about everything he does.
If the question is “How do you cook with passion?,” the
answer seems to be staring me in the face: to cook with passion,
you have to care as much as José Andrés does.