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.

Because of my Asian-ness, I couldn't be anonymous - what I said, what I ate, what I did at the weekend were startlingly different to what everyone else did. I was also a performer, quick and chameleon-like, good at accents, so that made me stand out.