Phrase by 'Jean-Georges Vongerichten'
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I arrived in Bangkok in 1980: I was 23 years old, and it changed my life.
Author: Jean-Georges Vongerichten - French ChefLife , My Life , Years , Old
Food for me has to pop, and at Spice Market, the food really pops.
Author: Jean-Georges Vongerichten - French ChefMe , Food , Pop , Spice
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.
Author: Jean-Georges Vongerichten - French ChefPeople , Good , Food , Good Food
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.
Author: Jean-Georges Vongerichten - French ChefLove , Me , People , Creativity
Cooking at home is easier than cooking in the restaurant because you don't have to write a menu or try to please everybody.
Author: Jean-Georges Vongerichten - French ChefYou , Home , Cooking , Restaurant
My father was in the coal and heating business, and he wanted me to take over his business, and I resented every moment of it. So I would never force my kids to do what I do.
Author: Jean-Georges Vongerichten - French ChefMe , Moment , Father , Business
I landed in 1980 in Bangkok, and I stopped to eat ten times between the airport and the hotel. It was all lemongrass and ginger and chilies.
Author: Jean-Georges Vongerichten - French ChefEat , Hotel , Airport , Bangkok
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.
Author: Jean-Georges Vongerichten - French ChefNew , Nothing , Place , Shopping
I think, when I was younger, I was cooking to impress. Sometimes the dish would have 15 things on the plate. That's cooking only for yourself. As you get more mature, you take all the superfluous things away, and you get the essential flavor. Now I cook for people, not for myself.
Author: Jean-Georges Vongerichten - French ChefYou , Yourself , Myself , People
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.
Author: Jean-Georges Vongerichten - French ChefEverything , Together , Oil , Burger
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