Jean-Georges Vongerichten Quotes

Musical harmony is based on physical principles, while in cooking, ingredients must be weighed out with precision. At the same time, you have to be able to invent because if one follows the same recipe all the time, you never create anything new.

Baking is how you start kids at cooking in the kitchen. It's fun whether it's baking bread or cookies. With baking, you have to be exact when it comes to ingredients.

I love to cook and I've cooked a lot of Bulgarian food over the years.

Making food is a wonderful way to spend a Friday night.

Timing is everything. Chemistry is something that you don't just throw in the frying pan and mix it up with another something, then throw it on top of something, then fry it up and put it in a tortilla and put in a microwave, heat it up and give it to you and expect it to taste good. You know? For those of you who can cook, y'all know what I'm talking about. If y'all can't cook, this doesn't concern you.

I love to cook so much. I like to cook everything. I really like to eat my food.

Well, I have a lot of food references in my work.

The biggest challenge of being a pastry chef is that, unlike other types of chefs, you can't throw things together at a farmer's market. When you're working with baking powder and a formula, you have to be exact. If not, things can go wrong.

I cook Italian, Thai and Vietnamese, I've always liked to cook.

I don't care if you're doing haute cuisine or burgers and pizza, just do it right.

What's fun about chefs is that they're big guys, often, and they might not look like the most athletic people, but they're very powerful people, and they have tremendous stamina... It takes a toll on their body, too.

I love restaurants, and I love cooking.

All I watch is the Food Network. I took a cheesemaking class a few weeks ago, and I told my family and friends to only get me kitchen stuff on my birthday. I'm into every kind of cookbook and anything by Anthony Bourdain. I'd love to own a restaurant if I could find the right chef.

I love food, all food, everything about food. I enjoy going to the market and having what's in front of me - what's fresh, seasonal - tell me what I'm cooking.

I am a cookbook fanatic.

Find combinations of flavors you love and buy the best quality ingredients you can afford. Your food is only going to be as good as the sum of its parts, like anything else.

Recently I've been doing risottos. Some of them have been amazing. Some of them, not all of them.

The proportion of ingredients is important, but the final result is also a matter of how you put them together. Equilibrium is key.

I love food and I love everything involved with food. I love the fun of it. I love restaurants. I love cooking, although I don't cook very much. I love kitchens.

My cooking is simply ingredients plus umami.

I measure everything, because I always think that if I've spent so much time making sure this recipe was exactly the way I want it, why would I want to throw things into a pot?

I've got around 400 cookbooks.

I love to cook and entertain.

Greek yogurt with some olive oil stirred in can transform many dishes.

There's not much cooking in our household. We do a lot of raw food, so it's more about putting the right ingredients together to create something scrumptious.