Jean-georges Vongerichten Quotes: top 37 famous quotes about Jean-georges Vongerichten

Jean-georges Vongerichten Quotes & Sayings

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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

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

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

The role of a chef isn't to reinvent dishes but to tweak. — 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

You've got to be in your kitchens, or it all falls apart. — 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

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 eat everything. I still like to go to Peter Luger once in a while. — Jean-Georges Vongerichten

I want every dish to be a ten. — 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 house is always full, and we're always cooking - outside, inside, for six, eight, a dozen, 20 people. — 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

I arrived in Bangkok in 1980: I was 23 years old, and it changed my life. — 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

Food for me has to pop, and at Spice Market, the food really pops. — Jean-Georges Vongerichten

Spice Market was just a big investment on lots of different levels. — 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

Our best hits are real-estate stories, going back to our first, JoJo in 1991. — Jean-Georges Vongerichten

I cook every day for six hours. It's my therapy. My love. — Jean-Georges Vongerichten

I grew up near Strasbourg in Alsace, where my family were coal merchants. — Jean-Georges Vongerichten

All the great chefs I know - Thomas Keller, Jean-Georges Vongerichten - they are technicians first. — Jacques Pepin

For people in London, Asian flavors are always part of the culture, more than in New York. — 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 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

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

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

I drink a lot of juice and eat a lot of vegetables. — Jean-Georges Vongerichten

The day of the week changes, but one day in the week I eat vegetarian. — Jean-Georges Vongerichten

No one can understand my accent! — 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

I am a huge supporter of the Waxman foundation. — Jean-Georges Vongerichten

You don't do a business for pleasure: You have to make money. — 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