Jean-Georges Vongerichten Quotes
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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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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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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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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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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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For me, the good food starts with good product.
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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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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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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 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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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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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 cook every day for six hours. It's my therapy. My love.
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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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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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I'm cooking 42 years, and I didn't know bananas are good for my brain.
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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 grew up near Strasbourg in Alsace, where my family were coal merchants.
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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.
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My two essential ingredients are chilies, any kind, dried or fresh; and acid, whether it's citrus - lemon, lime, yuzu - or vinegars. Food has to pop.