Jean-Georges Vongerichten Quotes
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I love cooking, but I love the business, too. It's important because a lot of chefs forget the business side and have to shut down after six months.
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When you do a menu at a restaurant, you have to be the engineer of that menu. It has to be a crowd-pleaser.
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When I arrived in New York, I was at the Drake hotel for five years; so, yeah, I really miss hotels. It's like having friends stay at your home. Every day you get to treat them, not only to dinner, but for breakfast, and everything throughout the day.
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The role of a chef isn't to reinvent dishes but to tweak.
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You don't do a business for pleasure: You have to make money.
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Spice Market was just a big investment on lots of different levels.
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I cook every day for six hours. It's my therapy. My love.
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I think we're always going to be based in New York. So I would say 50 percent New York and the other 50 percent around the world.
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At lunchtime, our kitchen was like a mini restaurant: my grandmother and mother had to cook for as many as 25 people - extended family plus 10 employees. We ate a lot of cabbage and a lot of potatoes.
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My presence in California will bring a new, inspiring culinary environment to life, and I'm delighted to share my creative techniques and evolving fresh ideas with the Beverly Hills community.
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Food is important for me, but as a restaurant group, to expand, you know, we have to look where the best market are - where the best markets are.
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The Hamptons remind me of my childhood vacations. I love the beach, restaurants, and produce found on the East End.
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No one can understand my accent!
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Cooking at home is easier than cooking in the restaurant because you don't have to write a menu or try to please everybody.
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I'm cooking 42 years, and I didn't know bananas are good for my brain.
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For me, the good food starts with good product.
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I landed in 1980 in Bangkok, and I stopped to eat ten times between the airport and the hotel. It was all lemongrass and ginger and chilies.
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For friends, I love to make bruschetta. I grill country bread with Frantoia olive oil and make toppings, like crab, roasted squash, mushrooms, whatever's seasonal.
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I grew up near Strasbourg in Alsace, where my family were coal merchants.
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At ABC Cocina and Kitchen, 90 percent of our produce and vegetables come from Union Square, and that's all from upstate New York farmers. We are simply committed to this idea of local, organic food.
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A steak is a steak, so I tried to experiment with different side dishes, such as truffle croquettes, and unusual condiments, but I learned that people don't want you to change the steakhouse.
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My grandmother taught me how to make the basic pate brise pastry crust when I was young. The one thing I learned simply by eating her endless variations on delicious tarts for dinner every night is that this dough can be used for just about anything - sweet or savory.
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I think food is getting lighter and healthier because people eat out so often. It's about quality ingredients because that is the root of good food.
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My mother worked in a chocolate factory, so when I came home from school, I had a piece of baguette with dark chocolate in it. I remember her smelling like chocolate.