A steak is a steak, so I tried to experiment with different side dishes, such as truffle croquettes, and unusual condiments, but I learned that people don't want you to change the steakhouse. Jean-Georges Vongerichten changecondimentcroquette Change image and share on social
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 breadbruschettacountry Change image and share on social
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 basepercentworld Change image and share on social
The day of the week changes, but one day in the week I eat vegetarian. Jean-Georges Vongerichten dayeatvegetarian Change image and share on social
I cook every day for six hours. It's my therapy. My love. Jean-Georges Vongerichten cookdayhour Change image and share on social
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 balibeautifullove Change image and share on social
Spice Market was just a big investment on lots of different levels. Jean-Georges Vongerichten biginvestmentlevel Change image and share on social
No one can understand my accent! Jean-Georges Vongerichten accentunderstand Change image and share on social
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 buildcityfoot share on social
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 businesscarechef share on social
