Top 59 Quotes by Jean-Georges Vongerichten

I want every dish to be a ten.

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

I spent seven years in France. Then, I went to Asia for five years. I came to London in 1984 and then America in 1985. In 1991, I opened my first restaurant in New York City.

The toughest decision is always whether to open a restaurant. Two or three bad months, and you could be out of business.

Food for me has to pop, and at Spice Market, the food really pops.

Cooking at home is easier than cooking in the restaurant because you don't have to write a menu or try to please everybody.

I am a huge supporter of the Waxman foundation.

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.

When you do a menu at a restaurant, you have to be the engineer of that menu. It has to be a crowd-pleaser.

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.