Get QuoteDark Inspirational Quotes App

" 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

Related Quotes:

" Actually, I'd really love to do something in Bali, up in the mountains. A little restaurant with that scenery would be beautiful. "

Jean-Georges Vongerichten

" I love creating new things. It's difficult to be creative once a restaurant's open. People want the same dishes. For me, the creativity is in opening a new place and starting a new menu. "

Jean-Georges Vongerichten

" 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

" 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

" 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

" 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

" I grew up in Alsace - in Strasbourg, by the canal; the family business was coal handling. It was still in the days when three generations would live under the same roof. There were 15 people for lunch, 20 for dinner. "

Jean-Georges Vongerichten

" 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

" 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. "

Jean-Georges Vongerichten

" 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

" 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. "

Jean-Georges Vongerichten

" 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

" 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

" Food for me has to pop, and at Spice Market, the food really pops. "

Jean-Georges Vongerichten

" Food is a part of life. People are foodies and love to shop for food. "

Jean-Georges Vongerichten

" 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

" 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

" For me, the good food starts with good product. "

Jean-Georges Vongerichten

" I love Sunday lunches with the family that start at 1 P.M. and finish at 5 P.M. "

Jean-Georges Vongerichten

" 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. "

Jean-Georges Vongerichten

" The day of the week changes, but one day in the week I eat vegetarian. "

Jean-Georges Vongerichten

" 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. "

Jean-Georges Vongerichten

" 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

" 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