I'm Christopher Kimball, and this is a special episode of Milk Street Radio.

Today, it's an extended cut of my latest interview with Jose Andres.

When Jose isn't running 40 restaurants or feeding millions with World Central Kitchen,

you can find him cooking the foods from his home country.

Croquettas, migas, garlic

soup, the list goes on and on. His latest book is Spain My Way. Jose, welcome, welcome back to Milk

Street. I'm so happy to be here with you again, Chris. Now, the last time we talked, you didn't have 40 restaurants.

I think you had 20-something.

You served 600 million meals around the world, World Central Kitchen.

And growing.

And growing.

And so how do you manage your time?

This is a serious question.

How do you do so much?

Yeah, I mean, sometimes probably regret they've done so much

because I want to be here, but then I need to be there, and I want to be there, but I need to be here.

So, you know, I make sure I balance my free time with my hobby time, with my business time. But for me, it's all the same.

Cooking is the way I've always been happy. And feeding others is the way I'm the happiest.

We talked about this at the time, but I think you tried to bring in food to Gaza from the water.

Could you just talk about that? Like, What was your plan and what were the challenges? Well, we delivered food twice by boat in very difficult conditions. With no machinery,

we could bring in and just using whatever we have there.

But the purpose was clear.

...