” Cooking at home is easier than cooking in the restaurant because you don’t have to write a menu or try to please everybody. “


” When you do a menu at a restaurant, you have to be the engineer of that menu. It has to be a crowd-pleaser. “


” I think, as a chef and restaurateur, that you have to take care of your business. Otherwise, you’re only as good as your last meal. You have to watch if your food costs are too high, or you could be out of business in no time. “


” I think, when I was younger, I was cooking to impress. Sometimes the dish would have 15 things on the plate. That’s cooking only for yourself. As you get more mature, you take all the superfluous things away, and you get the essential flavor. Now I cook for people, not for myself. “


” My kitchen in New York City is in the Richard Meier building on Perry Street, so it’s ultra-modern: white, glass and transparent. It’s 180 square feet, with an induction stove. Everything’s hidden, so you don’t see the microwave or the fridge. “


” At home, I never plate. Things go in the middle of the table, and you serve yourself. In the restaurant, every day I plate things, but at home, I want to enjoy my company. “


” You’ve got to be in your kitchens, or it all falls apart. “



All 7 Jean-Georges Vongerichten Quotes about You in picture


Cooking at home is easier than cooking in the restaurant because you don
When you do a menu at a restaurant, you have to be the engineer of that menu. It has to be a crowd-pleaser.


I think, as a chef and restaurateur, that you have to take care of your business. Otherwise, you
I think, when I was younger, I was cooking to impress. Sometimes the dish would have 15 things on the plate. That
My kitchen in New York City is in the Richard Meier building on Perry Street, so it
At home, I never plate. Things go in the middle of the table, and you serve yourself. In the restaurant, every day I plate things, but at home, I want to enjoy my company.
You
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