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 More Quotes by Jean-Georges Vongerichten More Quotes From Jean-Georges Vongerichten For me, the good food starts with good product. Jean-Georges Vongerichten goodmegood-foodfood 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 freshingredientsfoodtwo I have 20 restaurants. And if one doesn't work, it doesn't work. Jean-Georges Vongerichten restaurantswork I want every dish to be a ten. Jean-Georges Vongerichten disheverytenwant 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 upsmellwake-upmorning The role of a chef isn't to reinvent dishes but to tweak. Jean-Georges Vongerichten reinventroledisheschef Actually, I'd really love to do something in Bali, up in the mountains. A little restaurant with that scenery would be beautiful. Jean-Georges Vongerichten restaurantscenerybeautifullove 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 goodqualityfoodpeople I think, as a chef and restaurateur, that you have to take care of your business. Otherwise, you're only as good as your last meal. You have to watch if your food costs are too high, or you could be out of business in no time. Jean-Georges Vongerichten goodbusinesstimefood Food for me has to pop, and at Spice Market, the food really pops. Jean-Georges Vongerichten spicemarketmefood You've got to be in your kitchens, or it all falls apart. Jean-Georges Vongerichten apartgotyouryou I'm cooking 42 years, and I didn't know bananas are good for my brain. Jean-Georges Vongerichten goodknowcookingbrain Food is a part of life. People are foodies and love to shop for food. Jean-Georges Vongerichten foodlovelifepeople Cooking at home is easier than cooking in the restaurant because you don't have to write a menu or try to please everybody. Jean-Georges Vongerichten restaurantyoucookinghome 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. Jean-Georges Vongerichten memomentbusinessfather 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. Jean-Georges Vongerichten airporteathotelbangkok 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 nothingnewplaceshopping 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. Jean-Georges Vongerichten yourselfmyselfyoucooking 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 burgereverythingoiltogether I grew up in Alsace - in Strasbourg, by the canal; the family business was coal handling. It was still in the days when three generations would live under the same roof. There were 15 people for lunch, 20 for dinner. Jean-Georges Vongerichten dinnerfamilybusinesspeople
