Jean-Georges Vongerichten Quotes
I want every dish to be a ten.
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According to Carter, the phrase was first heard by him when he was in the Navy and working for the father of American nuclear submarines, Admiral Hyman Rickover, 1900-1986. The Admiral frequently asked this question of his subirdinates.
Jean-Georges Vongerichten is a French chef. Vongerichten commands restaurants in Miami, Las Vegas, London, Paris, Shanghai, and Tokyo, as well as New York's Jean-Georges restaurant and Tangará Jean Georges in São Paulo's luxurious Palácio Tangará, by Oetker Collection. He is also the head chef of Eden Rock, St Barths. Vongerichten is the author of five cookbooks, two with Mark Bittman.