By Mateo Ariza, KidScoop
Media Correspondent, age 11
Hi, I’m Mateo Ariza, an 11-year-old Kids Scoop Reporter.
On Sunday, May 4, 2025, the group Live Talks LA hosted an event where Baratunde Thurston interviewed Chef José Andrés at the beautiful Japanese American Theatre in Downtown Los Angeles. They talked about the release of Chef José’s new book, Change the Recipe. I had the pleasure of meeting Chef José Andrés backstage in the green room before the event and interviewing him for Kids Scoop Media.
My first question was “What dish from your childhood has most influenced your cooking today? And is it on any of your menus”? To which he answered “croquetas” which are a popular type of Spanish appetizers. He shared that when he was a child, food would run short toward the end of each month so his mom would work with anything in the fridge, typically making delicious crunchy golden croquettes or as he described it from his book “croquettes were my mom’s chance to transform the very last of the leftovers into something magical”. José Andrés loves making the most delicious jamón croquetas and serves them at many of his restaurants.
My second question was “I heard that a Spanish astronaut asked you to make meals for the International Space Station. What influenced the menu choice to make the astronauts paella Valenciana? And does the space Paella taste as good as the Earth Paella”? To which he responded that paellas are a common and very popular food in Spain and that he thought it was the best meal to serve to the International Space Station. It was a challenge to create a paella recipe because NASA has very specific requirements for the food that astronauts can make in space. One funny example is that with paella on Earth, the rice grains have to separate and not clump together, but in space rice has to stick together just enough or else each individual grain of rice would go flying around and it would be a very big problem. Even though the space paella turned out delicious, according to Chef José Andrés, paella tastes better on Earth where it can get a little toasted from an open fire.
The interview was a super fun experience, and I’m really honored to have had the chance to meet and talk with Chef José Andrés. He’s kind, funny, and an awesome chef. As a Spanish American, I’m proud of the amazing work he’s doing, not just in the kitchen but also as a humanitarian through his organization, World Central Kitchen. I highly recommend his new book Change the Recipe, and I can’t wait to try the food at his newest restaurant in Culver City, Zaytinya!
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José Andrés on Passion, Purpose and People
By Poppy Seidler,
KidScoop Media Correspondent, Age 12
On Sunday, May 4th, I was on assignment with KidScoop Media to interview Chef José Andrés at the Aratani Theatre, part of the Japanese American Cultural & Community Center in Los Angeles. The event was part of the Live Talks Los Angeles series and focused on his new book, Change the Recipe: Because You Can’t Build a Better World Without Breaking Some Eggs.
During the interview, Chef Andrés shared many fascinating insights. When I asked him what inspired him to write Change the Recipe, he explained, “The original idea of the book was kind of open letters to my daughters, but it didn’t end up becoming that.” This response intrigued me because it shows how ideas evolve over time. Even though the book didn’t turn out as he initially planned, he embraced the changes and created something meaningful.
Chef Andrés also talked about the importance of improvisation in cooking and life. He said, “When you cook, you follow the recipe, and very often you realize that in these long cookbook recipes, you don’t have the ingredients. And what do you do? You don’t do it? You don’t cook? You go hungry? You starve? And you realize that very often you can make the recipe wrong, and you can change (almost) every ingredient.” This quote resonated with me because it highlights the value of adaptability. Sometimes, we have to make adjustments and be creative to achieve our goals.
Another topic we discussed with Chef Andrés was children’s menus. He mentioned that when he was growing up, there were no separate menus for kids; he ate whatever his parents ate. He continues this tradition with his own children, encouraging them to try a variety of foods. This approach promotes openness to new experiences and cultures, which I find inspiring.
Beyond his culinary achievements, Chef Andrés is known for his humanitarian work. He founded World Central Kitchen, a nonprofit organization that provides meals to people affected by disasters. His dedication to helping others demonstrates how food can be a powerful force for good in the world.
Attending this interview was a memorable experience. Chef José Andrés’s insights taught me about the importance of flexibility, creativity, and compassion. His words encouraged me to embrace change and to use my skills to make a positive impact on others.