French - Chef | March 16, 1957 -
For me, the good food starts with good product.
Jean-Georges Vongerichten
GoodFoodGood FoodMeProduct
When you do a menu at a restaurant, you have to be the engineer of that menu. It has to be a crowd-pleaser.
RestaurantYouMenuEngineer
Actually, I'd really love to do something in Bali, up in the mountains. A little restaurant with that scenery would be beautiful.
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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.
LoveCreativityNew ThingsCreative
The role of a chef isn't to reinvent dishes but to tweak.
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At lunchtime, our kitchen was like a mini restaurant: my grandmother and mother had to cook for as many as 25 people - extended family plus 10 employees. We ate a lot of cabbage and a lot of potatoes.
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The dish that changed my life was tom yum kum. You start with a pot of water, add lemongrass, lime leaves, lime juice, coriander, mushrooms, and shrimp; ten minutes later, you have the most incredible, intense soup.
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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.
GoodFoodQualityPeopleGood Food
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.
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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.
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There is so much more vegetable use in Thailand, India and China than meat. Yes, when you go to the markets or buy street food, you see shrimp or chicken - but mostly vegetables.
FoodYouIndiaVegetablesGoStreet
Food is a part of life. People are foodies and love to shop for food.
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