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 expandfoodgroup Change image and share on social
My grandmother taught me how to make the basic pate brise pastry crust when I was young. The one thing I learned simply by eating her endless variations on delicious tarts for dinner every night is that this dough can be used for just about anything - sweet or savory. Jean-Georges Vongerichten basicbrisecrust share on social
I eat everything. I still like to go to Peter Luger once in a while. Jean-Georges Vongerichten eatlugerpeter Change image and share on social
I arrived in Bangkok in 1980: I was 23 years old, and it changed my life. Jean-Georges Vongerichten arrivebangkokchange Change image and share on social
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 eatfoodgood Change image and share on social
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 arugulabiteburger Change image and share on social
My mother worked in a chocolate factory, so when I came home from school, I had a piece of baguette with dark chocolate in it. I remember her smelling like chocolate. Jean-Georges Vongerichten baguettechocolatedark Change image and share on social
At home, I never plate. Things go in the middle of the table, and you serve yourself. In the restaurant, every day I plate things, but at home, I want to enjoy my company. Jean-Georges Vongerichten companydayenjoy Change image and share on social
My presence in California will bring a new, inspiring culinary environment to life, and I'm delighted to share my creative techniques and evolving fresh ideas with the Beverly Hills community. Jean-Georges Vongerichten beverlybringcalifornia Change image and share on social
I'm cooking 42 years, and I didn't know bananas are good for my brain. Jean-Georges Vongerichten bananabraincook Change image and share on social
