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I think, as a chef and restaurateur, that you have to take care of your business. Otherwise, you're
I think, as a chef and restaurateur, that you have to take care of your business. Otherwise, you're
I think, as a chef and restaurateur, that you have to take care of your business. Otherwise, you're
I think, as a chef and restaurateur, that you have to take care of your business. Otherwise, you're
I think, as a chef and restaurateur, that you have to take care of your business. Otherwise, you're
I think, as a chef and restaurateur, that you have to take care of your business. Otherwise, you're
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Jean-Georges Vongerichten:
My father was in the coal and heating business, and he wanted me to take over his business, and I rJean-Georges Vongerichten:
I landed in 1980 in Bangkok, and I stopped to eat ten times between the airport and the hotel. It wJean-Georges Vongerichten:
I arrived in New York in 1986, when I was 28. The market here was nothing. In the Union Square farmJean-Georges Vongerichten:
I think, when I was younger, I was cooking to impress. Sometimes the dish would have 15 things on tJean-Georges Vongerichten:
If we put a vinaigrette together, every part of it is weighed. For the burger, we do a bit of aruguJean-Georges Vongerichten:
I grew up in Alsace - in Strasbourg, by the canal; the family business was coal handling. It was stJean-Georges Vongerichten:
My mother worked in a chocolate factory, so when I came home from school, I had a piece of baguetteJean-Georges Vongerichten:
For my 16th birthday, my family took me to L'Auberge de L'Ill, which was family-run but had three MJean-Georges Vongerichten:
I spent seven years in France. Then, I went to Asia for five years. I came to London in 1984 and thJean-Georges Vongerichten:
When I went to London, they told me I spoke with a funny accent - English with a Chinese accent.