Jean-Georges Vongerichten Quotes
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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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My father was in the coal and heating business, and he wanted me to take over his business, and I resented every moment of it. So I would never force my kids to do what I do.
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I arrived in New York in 1986, when I was 28. The market here was nothing. In the Union Square farmers' market, it was a couple of potatoes, everything from California. So the only place I was comfortable shopping was in Chinatown, because it all came from Hong Kong.
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If we put a vinaigrette together, every part of it is weighed. For the burger, we do a bit of arugula, olive oil - everything is weighed. To the gram.
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Actually, I'd really love to do something in Bali, up in the mountains. A little restaurant with that scenery would be beautiful.
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I have 20 restaurants. And if one doesn't work, it doesn't work.
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For my 16th birthday, my family took me to L'Auberge de L'Ill, which was family-run but had three Michelin stars. It was a revelation. After that meal, I realised this is what I want to do.
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When I went to London, they told me I spoke with a funny accent - English with a Chinese accent.
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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.
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I arrived in Bangkok in 1980: I was 23 years old, and it changed my life.
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The day of the week changes, but one day in the week I eat vegetarian.
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I spent seven years in France. Then, I went to Asia for five years. I came to London in 1984 and then America in 1985. In 1991, I opened my first restaurant in New York City.
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At home, I never plate. Things go in the middle of the table, and you serve yourself. In the restaurant, every day I plate things, but at home, I want to enjoy my company.
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The toughest decision is always whether to open a restaurant. Two or three bad months, and you could be out of business.
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You've got to be in your kitchens, or it all falls apart.
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A chef and a restaurateur are different jobs: One is about pleasing people with what's on the plate; the other is about understanding the market. I'm a chef, but I think I'm a savvy businessperson, too.
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In the morning, we sliced all the vegetables and layered everything up in a pot with a glass of Riesling. On the way to church, we dropped it off with the baker, who sealed the lid with a strip of dough and put it in his oven for a couple of hours. We picked it up at 12 o'clock and took it home to eat with mustard and salad.
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I love Sunday lunches with the family that start at 1 P.M. and finish at 5 P.M.
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I think, when I was younger, I was cooking to impress. Sometimes the dish would have 15 things on the plate. That's cooking only for yourself. As you get more mature, you take all the superfluous things away, and you get the essential flavor. Now I cook for people, not for myself.
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I think, as a chef and restaurateur, that you have to take care of your business. Otherwise, you're only as good as your last meal. You have to watch if your food costs are too high, or you could be out of business in no time.
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The dish that changed my life was tom yum kum. You start with a pot of water, add lemongrass, lime leaves, lime juice, coriander, mushrooms, and shrimp; ten minutes later, you have the most incredible, intense soup.
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There is so much more vegetable use in Thailand, India and China than meat. Yes, when you go to the markets or buy street food, you see shrimp or chicken - but mostly vegetables.
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Our best hits are real-estate stories, going back to our first, JoJo in 1991.
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My kitchen in New York City is in the Richard Meier building on Perry Street, so it's ultra-modern: white, glass and transparent. It's 180 square feet, with an induction stove. Everything's hidden, so you don't see the microwave or the fridge.