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Jean-Georges Vongerichten Quotes


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Quotes by Jean-Georges Vongerichten

Showing 11-20 of 59 Quotes by Jean-Georges Vongerichten

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.

~Jean-Georges Vongerichten

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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.

~Jean-Georges Vongerichten

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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.

~Jean-Georges Vongerichten

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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.

~Jean-Georges Vongerichten

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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.

~Jean-Georges Vongerichten

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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.

~Jean-Georges Vongerichten

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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.

~Jean-Georges Vongerichten

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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.

~Jean-Georges Vongerichten

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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.

~Jean-Georges Vongerichten

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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.

~Jean-Georges Vongerichten

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Biography

Nationality: French

Type: Chef

Born: March 16th, 1957

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