I love Sunday lunches with the family that start at 1 P.M. and finish at 5 P.M. Jean-Georges Vongerichten familyfinishlove Change image and share on social
The house is always full, and we're always cooking - outside, inside, for six, eight, a dozen, 20 people. Jean-Georges Vongerichten cookdozenfull Change image and share on social
For me, the good food starts with good product. Jean-Georges Vongerichten foodgoodproduct Change image and share on social
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
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. Jean-Georges Vongerichten cabbagecookeat 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
Spice Market was just a big investment on lots of different levels. Jean-Georges Vongerichten biginvestmentlevel 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