What’s in José Andrés’ Fridge?
Always cheese. And the freezer? Peas, the ‘best frozen vegetable’
By Carrie Solomon and Adrian Moore
This Q&A with José Andrés is an excerpt from Chefs’ Fridges: More Than 35 World-Renowned Cooks Reveal What They Eat at Home, released in May and the second book from the authors, following Inside Chefs’ Fridges, Europe.
Heated: How many refrigerators do you have?
José Andrés: We actually have two — one in the kitchen and one in my garage. The kitchen fridge is for our daily use — eggs, cheese, vegetables, you know. The Hoshizaki in the garage is for everything else. My team and I do a lot of R&D at my house, so we fill up the second fridge when we are working. It also makes a great backup when we are getting ready for hosting.
What do you always have in the refrigerator?
Cheese — I love cheese and we always have local cheeses from Maryland, Pennsylvania, and Virginia, as well as from Spain. We will also have some ingredients like miso and kimchi to amplify dishes that I am cooking — a little bit of miso does some amazing things to stews, soups, sauces. And eggs... almost every meal I make has eggs in it. And we will always, always have leftovers in the fridge, no matter what.
