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The future of TV is not on TV. It's on the smaller screens we are all using in front of the televis
The future of TV is not on TV. It's on the smaller screens we are all using in front of the televis
The future of TV is not on TV. It's on the smaller screens we are all using in front of the televis
The future of TV is not on TV. It's on the smaller screens we are all using in front of the televis
The future of TV is not on TV. It's on the smaller screens we are all using in front of the televis
The future of TV is not on TV. It's on the smaller screens we are all using in front of the televis
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Jean-Georges Vongerichten:
When you do a menu at a restaurant, you have to be the engineer of that menu. It has to be a crowd-Jean-Georges Vongerichten:
I think, as a chef and restaurateur, that you have to take care of your business. Otherwise, you'reJean-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 M