Jean Georges Quotes
Collection of top 46 famous quotes about Jean Georges
Jean Georges Quotes & Sayings
Happy to read and share the best inspirational Jean Georges quotes, sayings and quotations on Wise Famous Quotes.
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
I have 20 restaurants. And if one doesn't work, it doesn't work.
— Jean-Georges Vongerichten
Food is a part of life. People are foodies and love to shop for food.
— Jean-Georges Vongerichten
In order to dance well, nothing is so important as the turning outwards of the thigh; and nothing is so natural to men as the contrary position.
— Jean-Georges Noverre
I'm cooking 42 years, and I didn't know bananas are good for my brain.
— Jean-Georges Vongerichten
For me, the good food starts with good product.
— Jean-Georges Vongerichten
When I went to London, they told me I spoke with a funny accent - English with a Chinese accent.
— 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
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
Spice Market was just a big investment on lots of different levels.
— Jean-Georges Vongerichten
Food for me has to pop, and at Spice Market, the food really pops.
— Jean-Georges Vongerichten
Applause lavished at a whim and without discernment, often proves the ruin of young people training for a stage career.
— Jean-Georges Noverre
I love Sunday lunches with the family that start at 1 P.M. and finish at 5 P.M.
— Jean-Georges Vongerichten
I arrived in Bangkok in 1980: I was 23 years old, and it changed my life.
— Jean-Georges Vongerichten
The Hamptons remind me of my childhood vacations. I love the beach, restaurants, and produce found on the East End.
— Jean-Georges Vongerichten
The house is always full, and we're always cooking - outside, inside, for six, eight, a dozen, 20 people.
— Jean-Georges Vongerichten
The role of a chef isn't to reinvent dishes but to tweak.
— Jean-Georges Vongerichten
I want every dish to be a ten.
— Jean-Georges Vongerichten
The abuse of the best things is always detrimental.
— Jean-Georges Noverre
I eat everything. I still like to go to Peter Luger once in a while.
— Jean-Georges Vongerichten
You've got to be in your kitchens, or it all falls apart.
— Jean-Georges Vongerichten
This art, born of genius and good taste, can become beautiful and varied to an infinite degree.
— Jean-Georges Noverre
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
I think we're always going to be based in New York. So I would say 50 percent New York and the other 50 percent around the world.
— Jean-Georges Vongerichten
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.
— Jean-Georges Vongerichten
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
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
A fine picture is but the image of nature; a finished ballet is nature herself.
— Jean-Georges Noverre
You don't do a business for pleasure: You have to make money.
— Jean-Georges Vongerichten
I am a huge supporter of the Waxman foundation.
— Jean-Georges Vongerichten
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
No one can understand my accent!
— Jean-Georges Vongerichten
The day of the week changes, but one day in the week I eat vegetarian.
— Jean-Georges Vongerichten
I drink a lot of juice and eat a lot of vegetables.
— Jean-Georges Vongerichten
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
It is shameful that dancing should renounce the empire it might assert over the mind and only endeavor to please the sight.
— Jean-Georges Noverre
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
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
I was a big fan of Jean-Claude Van-Damme growing up, and I always wanted to be a martial artist 'cause of him.
— Georges St-Pierre
For people in London, Asian flavors are always part of the culture, more than in New York.
— Jean-Georges Vongerichten
All the great chefs I know - Thomas Keller, Jean-Georges Vongerichten - they are technicians first.
— Jacques Pepin
I grew up near Strasbourg in Alsace, where my family were coal merchants.
— Jean-Georges Vongerichten
I cook every day for six hours. It's my therapy. My love.
— Jean-Georges Vongerichten
When the music and dance create with accord ... their magic captivates both the heart and the mind.
— Jean-Georges Noverre
Our best hits are real-estate stories, going back to our first, JoJo in 1991.
— Jean-Georges Vongerichten