oh, yeah. spain lives deep in my soul and its food has made me who i am. a chef who loves to feed the world. it s the happiness of all of the ingredients. it s true, i have more than 30 restaurants across the u.s. we did 600 hot meals. a good day. [all cheering] [jose andres] i moved to america three decades ago, and i raised my family here. and i m taking my daughters, carlota. -this is so good. -.ines. -mmm. -.and lucia. beautiful. .all around my beloved home country. i want them to see it all, learn it all. come on, ines. chop, chop, chop. .and taste it all, from the most simple iconic foods, -tapas. -boom, boom. gazpacho. mmm. -.paella. -oh, my gosh. .to the more sophisticated and unique food of my homeland. this is the most amazing meal. [jose] to really get to know spain, you have to understand its food. this is a trip filled with adventures. -whoo! -.traditions, celebrations, and of course. mila. .lots of delicious food. [carlota andres] we really are eating our
oh, yeah. spain leaps deep in my soul, and its food has me who i am, a chef who loves to feed the world. what you hear is the happiness of all the ingredients. it s true, i have more than 30 restaurants across the u.s. hola. but i am also a humanitarian, feeding millions of people around the world. we did 600 hot meals. a good day. [all cheering] [jose andres] i moved to america three decades ago, and i raised my family here. and i m taking my daughters, carlota. -this is so good. -.ines. -mmm. -.and lucia. beautiful. .all around my beloved home country. i want them to see it all, learn it all. come on, ines. chop, chop, chop. .and taste it all, from the most simple iconic foods, -tapas. -boom, boom. gazpacho. mmm. -.paella. -oh, my gosh. .to the more sophisticated and unique food of my homeland. this is the most amazing meal. [jose] to really get to know spain, you have to understand its food. this is a trip filled with adventures. -whoo! -.traditions, celebrations, and of c
hello, people. i am jose andres. boom! spain is the land where i was born, and where my passion for cooking began. oh, yeah. spain leaps deep in my soul, and its food has me who i am, a chef who loves to feed the world. what you hear is the happiness of all the ingredients. it s true, i have more than 30 restaurants across the u.s. hola. but i am also a humanitarian, feeding millions of people around the world. we did 600 hot meals. a good day. [all cheering] [jose andres] i moved to america three decades ago, and i raised my family here. and i m taking my daughters, carlota. -this is so good. -.ines. -mmm. -.and lucia. beautiful. .all around my beloved home country. i want them to see it all, learn it all. come on, ines. chop, chop, chop. .and taste it all, from the most simple iconic foods, -tapas. -boom, boom. gazpacho. mmm. -.paella. -oh, my gosh. .to the more sophisticated and unique food of my homeland. this is the most amazing meal. [jose] to really get to know spain,
ask the why of things. always why, why, why. you know, i was 33 when i got diagnosed. and at that point i had been working in kitchens all my life. and working 16, 18 hours a day. and you, at that point, you still feel like you re insinceable invincible. i didn t feel like i was 33, i felt like i was 23. and to be faced with that severity of illness was, it takes you back. kuz you would never think that would happen. i have never regretted anything. and that is a good life to live without any regrets. or it s better to regret what you have done than what you haven t done for sure. rose: a celebration of the art of cooking when we continue. funding for charlie rose is provided by the following: and by bloomberg. a provider of multimedia news and information services worldwide. captioning sponsored by rose communications from our studios in new york city, this is charlie rose. rose: daniel boulud is here, his flagship restaurant daniel is celebrating its 20th birth
ask the why of things. always why, why, why. you know, i was 33 when i got diagnosed. and at that point i had been working in kitchens all my life. and working 16, 18 hours a day. and you, at that point, you still feel like you re insinceable invincible. i didn t feel like i was 33, i felt like i was 23. and to be faced with that severity of illness was, it takes you back. kuz you would never think that would happen. i have never regretted anything. and that is a good life to live without any regrets. or it s better to regret what you have done than what you haven t done for sure. rose: a celebration of the art of cooking when we continue. funding for charlie rose is provided by the following: and by bloomberg. a provider of multimedia news and information services worldwide. captioning sponsored by rose communications from our studios in new york city, this is charlie rose. rose: daniel boulud is here, his flagship restaurant daniel is celebrating its 20th birth