I am a huge supporter of the Waxman foundation. Jean-Georges Vongerichten foundationhugesupporter Change image and share on social
The role of a chef isn't to reinvent dishes but to tweak. Jean-Georges Vongerichten chefdishreinvent Change image and share on social
For my 16th birthday, my family took me to L'Auberge de L'Ill, which was family-run but had three Michelin stars. It was a revelation. After that meal, I realised this is what I want to do. Jean-Georges Vongerichten 16thaubergebirthday 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'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
A chef and a restaurateur are different jobs: One is about pleasing people with what's on the plate; the other is about understanding the market. I'm a chef, but I think I'm a savvy businessperson, too. Jean-Georges Vongerichten businesspersonchefjob share on social
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 businesscoalfather Change image and share on social
For friends, I love to make bruschetta. I grill country bread with Frantoia olive oil and make toppings, like crab, roasted squash, mushrooms, whatever's seasonal. Jean-Georges Vongerichten breadbruschettacountry Change image and share on social
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 kitchen in New York City is in the Richard Meier building on Perry Street, so it's ultra-modern: white, glass and transparent. It's 180 square feet, with an induction stove. Everything's hidden, so you don't see the microwave or the fridge. Jean-Georges Vongerichten buildcityfoot share on social
