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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
Moment
Me
Father
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" 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. "
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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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" 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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" 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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" Food for me has to pop, and at Spice Market, the food really pops. "
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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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" 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 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. "
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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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" 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 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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" 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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" 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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" 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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" Food is a part of life. People are foodies and love to shop for food. "
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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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" 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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" For me, the good food starts with good product. "
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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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" 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 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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" The day of the week changes, but one day in the week I eat vegetarian. "
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" 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. "
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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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