You don't do a business for pleasure: You have to make money. Jean-Georges Vongerichten businessmakemoney Change image and share on social
When you do a menu at a restaurant, you have to be the engineer of that menu. It has to be a crowd-pleaser. Jean-Georges Vongerichten crowdengineermenu Change image and share on social
This is what I grew up on in Alsace. It's choucroute. I'd wake up every morning with the smell of cabbage and potatoes and pork. Jean-Georges Vongerichten alsacecabbagechoucroute Change image and share on social
I arrived in New York in 1986, when I was 28. The market here was nothing. In the Union Square farmers' market, it was a couple of potatoes, everything from California. So the only place I was comfortable shopping was in Chinatown, because it all came from Hong Kong. Jean-Georges Vongerichten arrivecaliforniachinatown share on social
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. Jean-Georges Vongerichten acidchilycitrus Change image and share on social
I love creating new things. It's difficult to be creative once a restaurant's open. People want the same dishes. For me, the creativity is in opening a new place and starting a new menu. Jean-Georges Vongerichten createcreativecreativity Change image and share on social
The Hamptons remind me of my childhood vacations. I love the beach, restaurants, and produce found on the East End. Jean-Georges Vongerichten beachchildhoodeast 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
At ABC Cocina and Kitchen, 90 percent of our produce and vegetables come from Union Square, and that's all from upstate New York farmers. We are simply committed to this idea of local, organic food. Jean-Georges Vongerichten abccocinacommit Change image and share on social
