French - Chef | March 16, 1957 -
The toughest decision is always whether to open a restaurant. Two or three bad months, and you could be out of business.
Jean-Georges Vongerichten
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A steak is a steak, so I tried to experiment with different side dishes, such as truffle croquettes, and unusual condiments, but I learned that people don't want you to change the steakhouse.
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You don't do a business for pleasure: You have to make money.
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At ABC Cocina and Kitchen, 90 percent of our produce and vegetables come from Union Square, and that's all from upstate New York farmers. We are simply committed to this idea of local, organic food.
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Pound Ridge is about five miles from our country house. When you go every weekend for the last ten years without fail, well, that starts to feel like a home.
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I am a huge supporter of the Waxman foundation.
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The Hamptons remind me of my childhood vacations. I love the beach, restaurants, and produce found on the East End.
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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.
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I think we're always going to be based in New York. So I would say 50 percent New York and the other 50 percent around the world.
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I grew up near Strasbourg in Alsace, where my family were coal merchants.
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In the morning, we sliced all the vegetables and layered everything up in a pot with a glass of Riesling. On the way to church, we dropped it off with the baker, who sealed the lid with a strip of dough and put it in his oven for a couple of hours. We picked it up at 12 o'clock and took it home to eat with mustard and salad.
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