French - Chef | March 16, 1957 -
I love Sunday lunches with the family that start at 1 P.M. and finish at 5 P.M.
Jean-Georges Vongerichten
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I have 20 restaurants. And if one doesn't work, it doesn't work.
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I want every dish to be a ten.
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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.
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My presence in California will bring a new, inspiring culinary environment to life, and I'm delighted to share my creative techniques and evolving fresh ideas with the Beverly Hills community.
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I eat everything. I still like to go to Peter Luger once in a while.
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I drink a lot of juice and eat a lot of vegetables.
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The house is always full, and we're always cooking - outside, inside, for six, eight, a dozen, 20 people.
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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.
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When I arrived in New York, I was at the Drake hotel for five years; so, yeah, I really miss hotels. It's like having friends stay at your home. Every day you get to treat them, not only to dinner, but for breakfast, and everything throughout the day.
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The day of the week changes, but one day in the week I eat vegetarian.
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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.
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