Jean-Georges Vongerichten Quotes

Jean-Georges Vongerichten
Jean-Georges Vongerichten
French Chef
Born: Mar 16, 1957
Every Food Love Me People You
Related authors: Bobby Flay Christina Tosi Gordon Ramsay Jamie Oliver Julia Child Marco Pierre White Paul Hollywood Yotam Ottolenghi
For me, the good food starts with good product. Jean-Georges Vongerichten
Good Food Me Starts Product Good Food
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. Jean-Georges Vongerichten
Buy Food You Vegetables Markets India See More Vegetable Mostly Go Yes Chicken Thailand Than China Much Use Meat Shrimp Street
This is what I grew up on in Alsace. It's choucroute. I'd wake up every morning with the smell of cabbage and potatoes and pork. Jean-Georges Vongerichten
Morning Wake Up Smell Every Potatoes Cabbage Wake Up Grew Pork
The role of a chef isn't to reinvent dishes but to tweak. Jean-Georges Vongerichten
Chef Role Dishes Tweak Reinvent
Food for me has to pop, and at Spice Market, the food really pops. Jean-Georges Vongerichten
Food Me Market Spice Really Pop Pops
Cooking at home is easier than cooking in the restaurant because you don't have to write a menu or try to please everybody. Jean-Georges Vongerichten
Home You Cooking Try Everybody Please Easier Restaurant Menu Write Because Than
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. Jean-Georges Vongerichten
Me Business Father Every Kids Would Take Never He Over Force His Heating Wanted Coal Moment
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. Jean-Georges Vongerichten
Myself You Cooking Yourself People Sometimes Impress Think Would Superfluous More Only Take Mature Get Essential Dish Flavor Younger Cook Plate Now Away Things
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. Jean-Georges Vongerichten
Birthday Family Me Three Meal Stars Took Had Revelation Want After Realised Which
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. Jean-Georges Vongerichten
First Seven France Spent City Restaurant London Opened New Came Years Five America York New York New York City Asia Then
When I went to London, they told me I spoke with a funny accent - English with a Chinese accent. Jean-Georges Vongerichten
Funny Me London Spoke Accent Chinese English
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. Jean-Georges Vongerichten
Love Country Whatever Mushrooms Like Make Friends Crab Squash Oil Bread Grill Olive Olive Oil
For people in London, Asian flavors are always part of the culture, more than in New York. Jean-Georges Vongerichten
Culture People London More Part New Always Than York New York Flavors Asian
Our best hits are real-estate stories, going back to our first, JoJo in 1991. Jean-Georges Vongerichten
Best First Back Our Hits Going Stories
No one can understand my accent! Jean-Georges Vongerichten
No-One Accent Understand
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. Jean-Georges Vongerichten
Love Business Cooking Important Down Too Side Months Because Chefs Lot Forget Six After Business Side Shut
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. Jean-Georges Vongerichten
Life Creative Will Community Evolving Delighted Inspiring Share Environment Beverly Beverly Hills New Ideas Hills California Fresh Fresh Ideas Culinary Techniques Presence Bring
I drink a lot of juice and eat a lot of vegetables. Jean-Georges Vongerichten
Vegetables Eat Drink Juice Lot
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. Jean-Georges Vongerichten
Me Dinner Young Sweet Every One Thing Eating About Variations Delicious Simply Crust Make Learned How Pastry Endless Just Taught The One Thing Anything Grandmother Used Dough Her Thing Basic Every Night Night
The day of the week changes, but one day in the week I eat vegetarian. Jean-Georges Vongerichten
Day Changes One Day Eat Week Vegetarian
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. Jean-Georges Vongerichten
People Understanding Think Too Other Market Savvy Pleasing Jobs About Chef Different Businessperson Plate
The toughest decision is always whether to open a restaurant. Two or three bad months, and you could be out of business. Jean-Georges Vongerichten
You Business Decision Three Months Out Bad Restaurant Could Toughest Open Always Whether Two
You don't do a business for pleasure: You have to make money. Jean-Georges Vongerichten
You Business Money Pleasure Make
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. Jean-Georges Vongerichten
Food Vegetables Organic Local Our ABC Percent Kitchen Simply Idea New Come Square York Committed New York Upstate Upstate New York Organic Food Produce Farmers Union
Pound Ridge is about five miles from our country house. When you go every weekend for the last ten years without fail, well, that starts to feel like a home. Jean-Georges Vongerichten
Home You Country Every Starts Our About Ten Ten Years Weekend Pound Fail Feel Like House Well Without Go Years Five Miles Ridge Last
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. Jean-Georges Vongerichten
Best Food Me You Important Group Market Markets Restaurant Know Look Expand Where
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