I love cooking, but I love the business, too. It's important because a lot of chefs forget the business side and have to shut down after six months.
From Jean-Georges Vongerichten
The role of a chef isn't to reinvent dishes but to tweak.
I love Sunday lunches with the family that start at 1 P.M. and finish at 5 P.M.
I have 20 restaurants. And if one doesn't work, it doesn't work.
I love creating new things. It's difficult to be creative once a restaurant's open. People want the same dishes. For me, the creativity is in opening a new place and starting a new menu.
I want every dish to be a ten.
This is what I grew up on in Alsace. It's choucroute. I'd wake up every morning with the smell of cabbage and potatoes and pork.
The dish that changed my life was tom yum kum. You start with a pot of water, add lemongrass, lime leaves, lime juice, coriander, mushrooms, and shrimp; ten minutes later, you have the most incredible, intense soup.
My presence in California will bring a new, inspiring culinary environment to life, and I'm delighted to share my creative techniques and evolving fresh ideas with the Beverly Hills community.
I'm cooking 42 years, and I didn't know bananas are good for my brain.
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