Jean-Georges Vongerichten

For friends, I love to make bruschetta. I grill country bread with Frantoia olive oil and make toppings, like crab, roasted squash, mushrooms, whatever's seasonal.

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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.

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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.

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I landed in 1980 in Bangkok, and I stopped to eat ten times between the airport and the hotel. It was all lemongrass and ginger and chilies.

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The role of a chef isn't to reinvent dishes but to tweak.

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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.

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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.

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Quotes by Jean-Georges Vongerichten