Spanish Chef Jose Andres, considered by Time Magazine in 2012 as one of the most influential chefs in the world, is living proof that the art of cuisine is not only a creative experience, a sort of dialogue with nature, and a constant learning experience, but can also be an incredibly successful business.

"Culinary creativity to change the world" was the name of the conference held by Chef Andres, or the cook as he prefers to be called, during Tijuana Innovadora 2014 as part of the Mexican Diaspora series documenting talent that has traveled north.

Born in Spain, Jose Andres arrived in the U.S. twenty-three years ago to conquer palates with his innovative recipes with restaurants and concepts like ThinkFoodGroup, Mini Bar, Oyamel, China Poblana, and others; he also teaches a class called "Science and Cooking" at Harvard University.

Also known as the "king of tapas", he has traveled the world and learned from different culinary cultures to later modify them with his own twist while not altering the essential ingredients. "I don't open restaurants, I tell stories, and I express myself through the kitchen", said Chef Andres.

"One has to fall in love and engage in conversation with food", said the chef in a surprising conference which talked about how he takes tacos, mojitos and Margaritas and prepares them with the same ingredients but makes them more "seductive" and pleasurable to the senses.

Another experience that Chef Andres is proud of is what this does for humanity, because part of his profits are destined toward vulnerable groups to aid with dietary problems. He likes to not only give them the fish, but teach them as well and teach them to prepare food cheaply but nutritiously especially now that food is more and more industrialized.

"What do people prefer to eat, what a chef makes for you or a hamburger sold to you by a clown?" asked the Chef, who even learned to dive in order to fish for marine life that he prepares in his restaurants. He turns what used to be a trip to the market to buy ingredients into an adventure instead.

The Tijuana he returned to visit after twenty-three years is a pleasant surprise for Chef Andres, who shared with the public his experience vising Ensenada's Valle de Guadalupe wine country, eat tacos, and seafood from the world-famous cart named La Guerrerense de Ensenada. He said he was surprised at how in Mexico, in general, "you can eat food in the street that is as delicious and fresh as what you would only find in fine dining restaurants in Spain and Germany".

"It is so nice to see that level of food on the street, especially along the border which one would imagine would be no-ones land as borders generally are-dark places with dark history-but you see the complete opposite, you see growth, development, and creativity" said Chef Andres, who also happens to be founder of the non-for-profit World Central Kitchen.

According to Chef Jose Andres, his motto is to learn and share as much as possible because he is what he is because of cooking.

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