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.
From Jean-Georges Vongerichten
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.
My two essential ingredients are chilies, any kind, dried or fresh; and acid, whether it's citrus - lemon, lime, yuzu - or vinegars. Food has to pop.
For people in London, Asian flavors are always part of the culture, more than in New York.
I arrived in Bangkok in 1980: I was 23 years old, and it changed my life.
Food for me has to pop, and at Spice Market, the food really pops.
Our best hits are real-estate stories, going back to our first, JoJo in 1991.
No one can understand my accent!
You've got to be in your kitchens, or it all falls apart.
Spice Market was just a big investment on lots of different levels.
10 perspectives
9 perspectives
7 perspectives
6 perspectives
2 perspectives
1 perspectives