Samantha Lee/Business Insider
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He came to the US over 25 years ago with $50. Today he owns added than two-dozen restaurants. AP Images
When José Andrés accustomed in the US 26 years ago, few Americans had heard of tapas. Aback they heard "tapas" aback then, best anticipation he was adage "topless."
"I assignment at a tapas restaurant," Andrés said on our podcast, "Success! How I Did It." "And the bodies will attending at me up and bottomward and say, 'What do you do? You are the bouncer?' I'm, like, 'What do you think?'"
Since then, Americans accept broiled up to Spanish baby plates and Andrés has gone on to advance 26 restaurants and win two Michelin stars. He alike claims to accept created the best Philly cheesesteak.
“You’ll eat the Philly cheese steak in two bites and your activity artlessly would change forever,” he said.
In April, Andrés was arrive to allege at the Masters golf clash in Augusta by Intersport for a acme on leadership. On this archetype of "Success! How I Did It," Andrés talks about his life, how he manages his kitchen, and why he pulled out of the Trump International Hotel.
You can accept to the podcast below:
Subscribe to "Success! How I Did It" on Apple Podcasts, RadioPublic, or your admired app. Check out antecedent episodes with:
The afterward is a archetype of the podcast, which has been agilely edited for accuracy and length.
Andrés says his wife, Patricia, has had her recipes printed in The New York Times added than he has. AP Images
Alyson Shontell: I appetite to allocution about how you're active your kitchens and you've created this empire. But the big catechism everybody has is, how do you go from actuality a acceptable baker to actuality a celebrity chef, world-renowned, and air-conditioned successful?
José Andrés: Well, we accept a botheration here, because every time they say "world-renowned chef," if you accept to put the "world-renowned" in advanced of "chef," it agency a chef is not world-renowned, period.
Shontell: How do you figure?
Andrés: Or anybody else. Aback you are at home and you're affable and your daughters acquaint you, I anticipate your over-easy eggs are overcooked, Daddy. That brings you bottomward to reality, right? The best dishes I accept are all from my wife, who's actuality with us in the audience, Patricia. Her compound has been printed added times in The New York Times for gazpacho than any of my recipes. I'm like, really? I mean, it's the alone two dishes she knows how to cook. I'm apologetic I'm sharing. So the catechism was?
Shontell: I appetite to go aback to the determinative years aback you were a kid. Was there some moment aback you realized, "Hmm, I'm bigger than the boilerplate chef — I'm absolutely a acceptable cook"?
Andrés: An important moment is a adventure I adulation to acquaint because I apprehend the ability of this story, at atomic to me. Later, all my life, had to do with blaze itself. My father, who was a nurse, admired to cook. Every man in Spain loves to cook. Usually the woman's affable is better, but the man loves to cook.
Shontell: They adulation to try.
Andrés: And they don't do it like in America, that any American boy throws a allotment of meat on the barbecue and they anticipate they can cook. That's alleged "destroy a allotment of meat." Well, my ancestor would cook, and he would baker paella, the Spanish bowl that is acceptable apple famous. And he would achieve big paellas for 50, 100 bodies at times. He would achieve it over accessible fire, and he would consistently put me in allegation of allowance him with the fire. But I capital to cook, I capital to activity the pot, I capital to put the beanery in. And he never let me. "You accumulate the wood; you achieve the fire."
It was a complicated thing. At times, you bare this low fire, at times a actual abundant fire, and at times you had to achieve allowance underneath, afresh booty all the charcoal away. And I was actual adolescent accomplishing that, and I became actual acceptable at it. And afresh he came and told me, "My son, I don't apperceive if you realized, but you've been accomplishing the best important thing, article cipher abroad could do like you, and you appetite to apprentice to cook. I get it. But you charge to ascendancy the fire. Apprentice to ascendancy the fire, and you'll be able to baker anything."
This, to me, is a actual able adventure because it's above cooking. It's a adventure that goes on absolutely who we are, breadth we appetite to go, breadth we appear from, and sometimes we appetite to do the cooking, but we don't apperceive what the heck is our fire. I consistently ask myself, "What’s my blaze today?" Afresh the affable is so simple.
Shontell: It sounds like your ancestor was a absolutely abundant influence, admitting whether he could baker or not. He fabricated a beggarly paella, which you would admonition with. And afresh you formed in a restaurant in Barcelona that was actual famous.
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Andrés: El Bulli.
Shontell: And you went to comestible school.
Andrés: It's apparently the best restaurant in the history of mankind.
Shontell: Unbiased, sure.
Andrés: It's an astonishing restaurant. It's the best restaurant. I was actual adolescent aback I went there. I was about 15 activity on 16 and met a alluring guy. He's a guy who says one day, afterwards he went to a conference, he'd heard the French guy said, "To actualize is not to copy," afresh he went aback to his restaurant, put abroad all the books, and he began creating. That's a actual able word. It's what keeps you going. To actualize is not to copy.
Shontell: That's a able phrase. How did you put that into practice? Like, how abounding hours did you absorb affable growing up? To become the best in anything, you charge to put in bags of work. So how did you do that?
Andrés: Adroitness starts in abounding ways, and usually with adroitness we all go to the aforementioned places, the places we know, the places we are comfortable. I heard this amazing byword — I don't apperceive who said it — and I've been application it nonstop, which is, "Life starts at the end of your abundance zone." Anticipate about it for a second.
In life, in our professions, if we move abroad from our abundance zone, it’s aback things absolutely alpha beat and happening. And sometimes we don't apprehend that to innovate and to create, we try to be too adventurous and try to accompany the best cutting-edge technology or the new means to do things, and sometimes aggregate is in our fingertips in advanced of our noses.
We don't stop for a additional conference and try to acquisition the answers to the simple things that we accept in advanced of us that absolutely we're actual acceptable at. But we try to run quicker, run faster. Do aberrant things with things we don't alike apperceive what they are. Snapchat, anyone? I mean, accord me a break. So that's what we do. We asked ourselves, "What can we do with this that's never been done before?" We assignment adamantine on them until we activate accepting answers. That's what we do.
Decades afterwards confined in the Spanish navy, Andrés absolved with Spain's King Juan Carlos at the South Beach Wine and Aliment Festival. AP Images
Shontell: Activity aback a little bit to growing up, for you and the Spanish navy. You were a cook, right? Aboriginal off, what was that acquaintance like?
Andrés: Well, in Spain, everybody had to go to serve the country — in the old days, not anymore. I anticipate it's adverse because I do accept for adolescent boys and girls it's so, so important. It's acceptable to serve your country through the army or through the fleet or through any amusing enterprises that you can be allowance your community. It gives you a faculty that the country is castigation and that it's castigation to fix it and it's castigation to achieve it better.
For me, the fleet was apparently a alteration point in my life.
Back aback I was young, my ancestor afresh took me to Barcelona and I saw this amazing baiter — four masts, sailing the world, the training address for the midshipman, the Spanish navy, one of the best admirable ships in the world. I said to my dad, "What do I accept to do to go there?" "You accept to go to the fleet and you accept to be advantageous to be chosen."
Then, 10 years afterwards — bang — I'm there in the navy. I'm, like, "Great, I'm activity to go on the boat." "No, you're activity to baker for the admiral." I'm like, "What!?" "You're the best fleet chef we have; you're activity to go for the admiral." "I appetite to go on a boat." "No option." I'm, like, "What!?"
But I accept abstruse in activity that if you beating on the door, and they don't accessible you the door, you accumulate knocking, and if not, you go through a window. But you go; you don't accord excuses of why you didn't do something. I did that, and I batten to the admiral himself, like, "Listen: I cannot accept they put me affable for you." He was, like, "What?" "I appetite to go on a boat." He tells me, "OK, we accept a deal." He was about crying. "Don't acquaint my wife because she's in adulation with you already. And one anniversary before, I accelerate you to the ship." I said "Deal, admiral." And I did it.
I went in these boats six months sailing about the world. Aboriginal time I saw the apple abroad from breadth I grew up. It was alluring and absolutely afflicted my activity in so abounding ways. I came to America, Pensacola, the bristles flags to celebrate. One of them the Spanish flag. I knew I accord here. In New York City of Liberty, advancing beneath the Verrazano Bridge, Ellis Island, the admirable American flags everywhere. I saw the stars and the admirable night sky. Freedom. Aggregate is possible. I appetite to be allotment of the American dream. Aback I accomplished my aggressive account a year afterwards afterwards alive in Spain, I got an action to appear to New York. In case there's an clearing administrator actuality or any CIA ex-directors, I came legally. And actuality I am.
Shontell: So you came with $50 or so in your pocket?
Andrés: I came with $50, but that was the adventure at one time. How abundant money you had? $50. But I was a advantageous one.
Andrés now owns 26 restaurants. AP Images
Shontell: And you formed in a restaurant, but afresh you bound accomplished you didn't appetite to assignment in a restaurant. You capital to do your own thing, right?
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Andrés: Well, I was alive in a restaurant that was run by the owner's son and he was not demography affliction of the place. I'm, like, "I don't appetite to assignment with him." So I larboard the restaurant afterwards the son came creating a abortion in the kitchen, and I went to a restaurant in New York in the aboriginal '90s, apparently the best, best cutting-edge restaurant in America alleged the Quilted Giraffe. A guy alleged Barry Wine, at the Sony building, was accomplishing Japanese, the aboriginal American guy accomplishing Japanese high-end. And he was advancing to my restaurant a lot, so I went there. I agape on the door: "Hey, I would like to assignment a few canicule here." I did that. Afresh I went to Chicago. Richard Melman, one of the best restaurateurs, if not the best — I adulation the guy. He alike offered me a job, but he told me, "José, whatever you do next, you're young, you accept talent, but bandy an anchor. Bandy an anchor, wherever the ballast lands, break there and body things."
And I followed his admonition to heart. So I was able to move to Washington because I had these friends, partners, action me to be the arch chef, in 1993, of a Spanish restaurant.
Shontell: And you're in your aboriginal 20s at this point, right?
Andrés: 23.
Shontell: You're absolutely young; you're arch chef. Are you prepared? Or do you achieve lots of mistakes?
Andrés: I had no clue how to run a kitchen. I was accursed two or three times in the aforementioned restaurant, but I was way too absorbing to let go. Jaleo, again, was the moment that we would say to somebody, "I assignment at a tapas restaurant," and the bodies will attending at me up and bottomward and say, "What do you do? You are the bouncer?" I'm, like, "What do you think?" Tapas, they will anticipate it was article else. And then, like, "Do you cook? Is there affable in that place?" Like, "No, tapas, man, tapas." All right. It's not a joke; it happened.
And so tapas aback in the day, cipher alike knew what tapas were, and actuality we are so abounding years later, 25 years later. I was not the one bringing tapas, because tapas were actuality way before. The Spaniards accept been in America for 500 years, people. But really, Jaleo, the restaurant we opened, affectionate of helped actualize the chic of tapas in the country.
Shontell: But it is appealing impressive. You got Americans to embrace the abstraction of administration their food.
Andrés: Aperture a restaurant that you had to allotment and the portions were small, everybody would acquaint me, "You're not activity to achieve it." I'm, like, "Why not?" And at the end it happened that, yes, bodies like to share, yes, bodies like to try altered things, clashing the steak and your mashed potato.
But the baby allocation absolutely is great. I mean, anticipate about it. America is probably, afterwards a doubt, one of the best acceptable countries in the history of mankind, and we should be appreciative of that. And we accept a lot of countries about the apple that alongside admonition us. So I'm not too blessed that I see that they are aggravating to cut adopted aid because I anticipate it's the amiss affair to do for my accouchement and your children. So the administration is article that I accept is allotment of what America is. So I saw that actual clearly, and I anticipation tapas are activity to be air-conditioned like hell.
Shontell: How abundant of it, do you think, is aptitude adjoin perseverance, adjoin luck adjoin adventitious encounters?
Andrés: Luck is important, but for you to be lucky, you accept to be alive adamantine at it. My dream was to accept Michelin stars. I've been actual advantageous in life, but the accuracy is that those two stars were so cool. I cried actual abundant but not so abundant for me but all my team, because your aggregation is actual loyal: they can be with you but they can be with somebody else. You're alone as acceptable as the teams you accept about you.
We're active in this activity breadth now it's like these celebrity chefs, we are so abounding now. It is bigger not to be a celebrity because there's added celebrity chefs than chefs it seems these days. We are all air-conditioned people. Everybody wants to be a acquaintance of a chef because, appear on, aloof face it — if you are a acquaintance of a chef, your activity is activity to advance in your bistro habits tenfold. But you know, again, I alive in a moment that my profession went to absolutely be aphotic kitchens, continued hours, air-conditioned underpaid, under-appreciated, everybody. Now we accept a lot of adolescent kids and they appetite to be cooks; they appetite to be chefs.
Shontell: So aback you're active a kitchen, what affectionate of kitchen do you run?
Andrés: One affair I absolutely approved to do, and you can see it in my office, is achieve the authoritative blueprint added flat, added open, breadth everybody knows who everybody is, but I'm able to see beyond the allowance a actuality who apparently will never accept a adventitious to accommodated me and accord me a acceptable idea, such as: "The bathrooms in your restaurant are consistently dirty, José. What's happening, and what are we activity to do to fix it?" Anything. Big ideas, or detail ideas. This way, everybody feels a faculty of ownership, feels that they can achieve a absolute change, a absolute improvement. And at the end, it's use-added.
His restaurants are accepted for dishes like tapas and paella. Flickr/JMH's Random Shots
Shontell: How do you animate bodies who accept acceptable account but aren't at the top, to affectionate of accompany them to the apparent and actualize adroitness aural your shops?
Andrés: I don't anticipate it's encouragement; it aloof happens. Things appear in a added aqueous way. But the advance aloof happens in the accustomed outcomes. We accept walls abounding of ideas, and afresh added walls that are the account we accept to assignment on, and we accept abounding walls abounding of account that maybe we anticipate they are not authoritative any faculty but still we accumulate them because one day we may go aback to them.
So aback you aloof achieve abiding that the assessment of everybody counts, is aloof a accustomed process. Everybody is not abashed of aperture their apperception up because any abstraction may be a abundant idea. Any abstraction alike that may complete actual absurd, it is acceptable that you actualize an ambiance that everybody will be at affluence administration ideas, and it doesn't amount how crazy they may be or how cool they may be. So me, I try to bandy actual cool ideas, and what I adulation is aback somebody challenges that, like, "Really? No way, José. This is not true. This is April Fools' Day." But that's acceptable because you actualize a actual accessible ambiance breadth everybody brings their best account forward. And that's what we do all the time.
Shontell: So how do you actualize a new hit dish? What's the process? I mean, it's a lot of experimenting, it's throwing crazy things in the pan that you ability not expect. What do you do?
Andrés: Bodies actualize the hit dish; we alone actualize the dish. The hit is created by the consumer. If you assignment adamantine to actualize a hit dish, that bowl may never be a hit. For example, the Philly cheesesteak. I fabricated the best Philly cheesesteak in the history of mankind. The bounded Philly news, they did an beat allurement the government to booty abroad my green-card rights because I did a adaptation of a Philly cheesesteak that they anticipation was a ruse. But absolutely I bigger the Philly cheesesteak.
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Shontell: What did you do?
Andrés: We created a aliment that is hollow, and if you bandy it in the air it will fly. And afresh we fabricated a balmy cheese-whiz mousse, and we abounding up that alveolate aliment with amazing mousse of balmy cheese. Remember, mousses couldn't be balmy anytime because if a mousse is warm, it would never keep. Now we're able to do mousses that are hot or warm. Amazing. Afresh we put purée of onion, we put borsch of blooming pepper. Afresh we got Kobe beef, raw, seared, agilely sliced. Afresh you put it on top of the bread. You’ll eat the Philly cheesesteak in two bites and your activity artlessly would change forever. I'm aggravating not to amplify it. I apperceive it doesn't attending actual humble, but I've been as apprehensive as I could be because it's such a acceptable dish. That was a joke.
Shontell: As an artist, bodies are consistently anticipation your work. They're activity to aftertaste that Philly cheesesteak and be, like, "Meh," and you anticipate it's the best affair ever. I apparently would adulation it but, you know, they feel like they can appraisal you all the time. So how do you advance a blubbery skin? How did you get that confidence?
Andrés: By account Yelp every morning of your life.
Listen, actually, it's amazing the apple we alive in, right? Because afore we would accept to be advantageous all these companies to do a address of how acceptable or bad you were and accelerate abstruse shoppers and now we accept 7 billion abstruse shoppers alive at your auctioning and you don't pay them a dime.
So, yes, you accept to advance a blubbery skin, but absolutely added generally than not, bodies allege the truth, sometimes alike abrogating comments, like addition comes to my restaurant, Jaleo Paella, and because the columnist and everybody expects the paella to attending like Mount Everest with rice to the top, they apprehend to be abounding of things like chorizo — no, no, no — scallops and shrimp and lobster and the bigger abundance keeps growing. And the rice needs to be actual yellow.
And so somebody comes to my restaurant breadth I try to achieve a rice that is actual thin, brittle in the bottom, bendable in the top, with actual big acidity in the rice and alone a few pieces of craven or aerial or artichokes or lobster, depends on the one but we don't put 50 things and so they will complain, "Your rice was not yellow, your rice was actual thin, your rice was brittle on the bottom." I'm, like, "Really? That's all the things we were aggravating to achieve."
It's actual important — you accept to be consistently air-conditioned apprehensive in the criticism because you never apperceive aback you are on the angled point of not actuality as acceptable as you anticipate you are. So thicker bark is article like, José the person, José the chef, central me, I'm, like, "What the heck do those bodies think? Who are they? I don't appetite them in my restaurant anymore," which is acceptable to have, but it's acceptable that you do that internally.
And afresh he's José the businessman, who says, "Man, this is chargeless admonition that I should acknowledge the actuality for, demography the time, and this we will use to communicate." Every day on my phone, I accept letters of every restaurant, amusing media, comments centralized by the guests. We use them. We don't use them every day, but sometimes maybe article needs actual absorption and added things is advice you put calm and afresh three, six months later, you say, "Listen, attending at the arrangement here."
You're in affiliation with them to a degree. They are your partners. Aback they advance money in your restaurant, they are your partner. So you appetite to accept that they accept the best intentions aback they acquaint you something. We cannot accumulate seeing the bodies advancing to our business as the guests or the customers: They are our partners. They don't apperceive it, but we charge to booty them like they are the best accomplice we accept out there. And afresh the business archetypal changes absolutely because you don't see what they say as bad criticism but you are aggravating to see if there's a accomplice that is aggravating to achieve the business better. And afresh is admirable the things you can accomplish.
Shontell: So one affair that you've launched in the accomplished brace of years is alleged Beefsteak. You appetite an another to the way bodies are bistro appropriate now, which is like Chipotle and things like that. Acquaint me about the bulletin abaft Beefsteak and why you anticipate it's important and what's accident in that trend.
Andrés: So beefsteak is a vegetable concept. I adulation beefsteak because they are tomatoes. It's a name I was absorbed with. I'm like, "I'm abiding if I accessible a vegetable concept, I'm activity to alarm it Beefsteak: vegetables unleashed." And we actualize vegetables that they are not acceptable for you, they're not healthy. Vegetables are annoyed of us cogent them "how advantageous you are, how good." No. I actualize a cosmos of vegetables that they misbehave. They run over 55 mph. They are abaft the chickens with forks and knives. The eggplant is with Walkman and the headphones walking in the street. Carrots, they are annoying and they are bistro the steak. I actualize that crazy apple of vegetables.
So we are aggravating to achieve vegetables affordable, and that's the abstraction we created. It's affectionate of a Chipotle band breadth you go, you accept your vegetables, you accept your toppings, you accept your grain, you accept your dressing, can be a salad. We accept a beefsteak-tomato sandwich. I had to. We accept a beet sandwich. So we accept a anniversary of vegetables. Do I achievement I'll accept 100, let's say, 50, in the abutting two, three years? Yeah, we achievement so. Hopefully by the end of the year we accept about amid 12 and 16. My ally capital me to accessible up fast aliment that had article to do with hot dogs or burgers or article like America absolutely likes. It's not accessible to advertise vegetables, but assumption what? We accept curve and we put it in the Verizon Center breadth the Wizards play, the NBA team, and it apparently was the aboriginal time anytime that an amphitheatre had a 100%-vegetable concept. And was amazing to see the curve we had.
Now, abutting month, I got a abode city DC, and I'm activity to alpha testing fast-food concepts. So over the abutting two, three years, I'm activity to be testing about six, seven fast-food concepts. Like, it's my research-and-development place. Why? Because if I hit the one concept, I'm happy. I say the chefs like me, we augment the few, but it's all-important that we get complex in agriculture the many. We cannot be accusatory about how bad the aliment is in some parts. We charge to stop accusatory and do article about it. So Beefsteak is aloof my aggravating to say, I can try to augment the abounding better, this is my little contribution. I may fail, I may succeed, but Winston Churchill, I think, was the one who said that success is activity from abortion to abortion afterwards accident enthusiasm. And as you can see, my boys and girls, activity is not article we abridgement in DC. So that's what we do, aggravating to be successful. But if we fail, it's article we learn.
Before clashing with Trump, Andrés was awarded the 2015 National Humanities Medal by Admiral Obama. AP Images
Shontell: You've been in account afresh for added reasons. You were declared to accessible a restaurant in Donald Trump's new Washington, DC, auberge and, afterwards he fabricated some animadversion about Mexicans, you pulled out. And now you're in a lawsuit. What collection you to do that? And what's it like activity adjoin now the president?
[Editor's note: The clothing was acclimatized anon afterwards this chat took place.]
Andrés: I'm not activity adjoin anybody. Or he's not activity adjoin me. I anticipate we are seeing the adorableness of what America is. We achieve decisions. We accept to alive by those decisions. For me, it was a business decision. I don't apperceive if it was a acute business accommodation anymore aperture beneath those circumstances. Fifty five, 60% of my workforce are Latinos. Abounding of them are Mexicans. Me, I'm in the business of aggravating to advise everybody. And I anticipation those comments were activity to be air-conditioned damaging to the business. I did my allotment affairs out of his bar, so he sued me; I sued him back. But it's abundant the administrative arrangement works so able-bodied in America. And to this day, I'm very, very, very, animated of the accommodation we made. Aback they opened the hotel, I admired them well. That auberge has been air-conditioned important for DC; it's creating a lot of jobs; and it's bringing new activity to that segment, that area, breadth there was annihilation happening. But the fun allotment is that 25 years ago, I was absent of aperture a restaurant there, and that alone happens in America, that the American dream gives an immigrant like me who came with $50 the befalling to accessible a restaurant in a abode I dreamed 25 years ago. But additionally that aforementioned befalling gives you the adventitious to say, "Well, I don't appetite to do it."
Shontell: So how do you adjudge aback to achieve a adventurous alarm like that and abutment all of your employees? You did it afresh aback the biking ban happened. You bankrupt your restaurants for a day, some of them.
Andrés: Listen, my wife and I, we became American three years ago. I got to acquaint you, annihilation fabricated us prouder and annihilation fabricated us happier. We swore in at the Supreme Court with Sonia Sotomayor, Antonin Scalia, who I knew actual well, and I had abounding ability contests with him and I absence him dearly — and those ability contests. He was super-smart, amusing guy. But life, we are in this moment breadth restaurants, aliment business, we are fatigued into, afterwards realizing, into political talk. But this is the reality. My business, the restaurant aliment business represents over 10% of America, the GDP is over apparently 12%, 14% if we accommodate aggregate — farms, restaurants — it's a huge number. Advisers are 12%, 14% of American. And today, it's a simple absoluteness — we're talking immigration. Let's face it, bodies — apparently about us are bodies who are undocumented appropriate now. No organization, no country should accept bodies who are undocumented. We should run the country afterward the laws of the land. The absoluteness is that 70% of the workers in the farms of America are undocumented. So the bloom that my senator, my agent is accepting in the Hill is apparently actuality harvested by an undocumented. And this is the big lie we're facing: that those bodies should be allotment of the American dream. They should because they are already allotment of the American dream, and my ancestors is accepting a bigger affection of activity because we accept those undocumented accouterment the bloom that my accouchement eat.
I've been actual abrupt about clearing reform. It's not a botheration for America to solve; it's an befalling for us to seize. So everybody tries to achieve it political. Admiral Bush and Admiral Obama, two admired presidents who did a actual acceptable job with their ups and downs, pros and cons, but two admired American presidents, both approved to canyon clearing reform, and both had added or beneath ascendancy of Congress, and both couldn't achieve it happen. That's a absolute disservice to America. Because appropriate now, we accept positions in my restaurants advantageous 15, 16, 17, 18 dollars an hour. I cannot accomplish because I don't accept employees. I approved to appoint bodies out there. It's about impossible. So it's not acceptance me to abound maybe at the faster clip I would like. So Congress owes the American bodies because they anticipate it's the appropriate affair to do for America and the appropriate affair to do for those 11 actor undocumented to appear up with a way to achieve them accumulate actuality allotment of the American system. I'm an immigrant and I'm a appreciative American. I apperceive breadth I appear from; I apperceive breadth I belong. But I do accept the better addition today Congress can be accomplishing to every distinct American is a true, absolute clearing reform, that yes, we ascendancy our borders. But yes, we accord befalling to American businesses like abundance to accumulate growing because we will accept a workforce that is already here.
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