Jean Georges Restaurant Quotes

#1. 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. #Quote by Jean-Georges Vongerichten

#2. I think we're always going to be based in New York. So I would say 50 percent New York and the other 50 percent around the world. #Quote by Jean-Georges Vongerichten

#3. The defects born of habit are innumerable. I see every child occupied in some way in disarranging and disfiguring his physique; some displace the ankles through the habit they have contracted of standing on one leg only and playing, as it were, with the other; placing it in a position which though disagreeable and strained, does not fatigue them, because the softness of their tendons and muscles lend themselves to all kinds of movement. #Quote by Jean-Georges Noverre

#4. I have 20 restaurants. And if one doesn't work, it doesn't work. #Quote by Jean-Georges Vongerichten

#5. No one can understand my accent! #Quote by Jean-Georges Vongerichten

#6. I arrived in Bangkok in 1980: I was 23 years old, and it changed my life. #Quote by Jean-Georges Vongerichten

#7. Food is a part of life. People are foodies and love to shop for food. #Quote by Jean-Georges Vongerichten

#8. No matter the style, the farther one goes the more obstacles increase, and the more distant appears the object it is desired to attain. Again, the most strenuous labor affords the greatest artists but a disquieting gleam which only reveals their inadequacy, while the self-satisfied ignoramus surrounded by the deepest gloom flatters himself that he has nothing more to learn. #Quote by Jean-Georges Noverre

#9. I want every dish to be a ten. #Quote by Jean-Georges Vongerichten

#10. There is so much more vegetable use in Thailand, India and China than meat. Yes, when you go to the markets or buy street food, you see shrimp or chicken - but mostly vegetables. #Quote by Jean-Georges Vongerichten

#11. The Hamptons remind me of my childhood vacations. I love the beach, restaurants, and produce found on the East End. #Quote by Jean-Georges Vongerichten

#12. I'm cooking 42 years, and I didn't know bananas are good for my brain. #Quote by Jean-Georges Vongerichten

#13. Pound Ridge is about five miles from our country house. When you go every weekend for the last ten years without fail, well, that starts to feel like a home. #Quote by Jean-Georges Vongerichten

#14. A steak is a steak, so I tried to experiment with different side dishes, such as truffle croquettes, and unusual condiments, but I learned that people don't want you to change the steakhouse. #Quote by Jean-Georges Vongerichten

#15. I think food is getting lighter and healthier because people eat out so often. It's about quality ingredients because that is the root of good food. #Quote by Jean-Georges Vongerichten

#16. My grandmother taught me how to make the basic pate brise pastry crust when I was young. The one thing I learned simply by eating her endless variations on delicious tarts for dinner every night is that this dough can be used for just about anything - sweet or savory. #Quote by Jean-Georges Vongerichten

#17. 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. #Quote by Jean-Georges Vongerichten

#18. When the music and dance create with accord ... their magic captivates both the heart and the mind. #Quote by Jean-Georges Noverre

#19. This art, born of genius and good taste, can become beautiful and varied to an infinite degree. #Quote by Jean-Georges Noverre

#20. I was sick of immigrants not getting the credit they deserved. I was sick of the Jean-Georges of the world making a killing on our ingredients and flavors because we were too stupid to package it the right way. I was sick of seeing other Asian kids like myself walking to school with their heads down. I was sick of seeing them picking snow peas in the dining room after school and I was sick of not having a voice in America...My main objective with Baohus was to become a voice for Asian Americans. (264) #Quote by Eddie Huang

#21. In order that our art may arrive at the degree of the sublime which I demand and hope for, it is imperative for dancers to divide their time and studies between the mind and the body, and that both become the object of their application; but, unfortunately, all is given to the latter and nothing to the former. The legs are rarely guided by the brain, and, since intelligence and taste do not reside in the feet, one often goes astray. #Quote by Jean-Georges Noverre

#22. The defect in wisdom and taste which exists among the majority of dancers is due to the bad education which they generally receive. They apply themselves only to the material side of their art, they learn to jump more or less high, they strive mechanically to execute a number of steps, and like children, who utter a great many words devoid of sense and relation, they execute many phrases of steps devoid of taste and grace. #Quote by Jean-Georges Noverre

#23. You've got to be in your kitchens, or it all falls apart. #Quote by Jean-Georges Vongerichten

#24. I cannot avoid condemning all those who, from self-conceit have the pretension to imitate great artists of the past. If their powers of emotion be weak, their powers of expression will be likewise. #Quote by Jean-Georges Noverre

#25. If we put a vinaigrette together, every part of it is weighed. For the burger, we do a bit of arugula, olive oil - everything is weighed. To the gram. #Quote by Jean-Georges Vongerichten

#26. 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. #Quote by Jean-Georges Vongerichten

#27. 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. #Quote by Jean-Georges Vongerichten

#28. When I went to London, they told me I spoke with a funny accent - English with a Chinese accent. #Quote by Jean-Georges Vongerichten

#29. At ABC Cocina and Kitchen, 90 percent of our produce and vegetables come from Union Square, and that's all from upstate New York farmers. We are simply committed to this idea of local, organic food. #Quote by Jean-Georges Vongerichten

#30. Spice Market was just a big investment on lots of different levels. #Quote by Jean-Georges Vongerichten

#31. In order to dance well, nothing is so important as the turning outwards of the thigh; and nothing is so natural to men as the contrary position. #Quote by Jean-Georges Noverre

#32. It wasn't the traditional cooking most people do. For me, as a young chef, Thanksgiving meant going to work in the kitchen at places like Gotham, JoJo and Jean-Georges. #Quote by Wylie Dufresne

#33. For me, the good food starts with good product. #Quote by Jean-Georges Vongerichten

#34. I grew up in Alsace - in Strasbourg, by the canal; the family business was coal handling. It was still in the days when three generations would live under the same roof. There were 15 people for lunch, 20 for dinner. #Quote by Jean-Georges Vongerichten

#35. You don't do a business for pleasure: You have to make money. #Quote by Jean-Georges Vongerichten

#36. It is shameful that dancing should renounce the empire it might assert over the mind and only endeavor to please the sight. #Quote by Jean-Georges Noverre

#37. I will make an average man into an average dancer, provided he be passably well made. I will teach him how to move his arms and legs, to turn his head. I will give him steadiness, brilliancy and speed; but I cannot endow him with that fire and intelligence, those graces and that expression of feeling which is the soul of true pantomime. #Quote by Jean-Georges Noverre