Posted // December 2,2009 -
This Friday, I'll be interviewing the great Jean-Georges Vongerichten upon the opening of his new eatery, J&G Grill, located at the St. Regis in Deer Valley.
Got any questions you'd like me to ask him? If so, just respond by posting a comment here.
I'd be interested in asking Chef if there was a single moment that changed his perspective with preparing food. Was it a particular dish, single ingredient, a technique, whatever, that really clarified his seeing how to prepare food...
In his opinion, where does he see dining in the next 5 years. Will it return to a slower fine dining pace or evolve into even a quicker pace, smaller plates with incresed global influences...
Thanks and good luck.
I am curious to know whether you had any fun story of when you were under pressure or on the spot in kitchen due to any special event :)