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Home / Articles / Food / Club Fed /  Jean-Georges Q&A
Club Fed

Jean-Georges Q&A

By Ted Scheffler
Posted // December 2,2009 -

jean_georges_vongerichten.jpg

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.

 
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REPLY TO THIS COMMENT
Posted // December 2,2009 at 21:08

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.

 

REPLY TO THIS COMMENT
Posted // December 2,2009 at 16:46

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 :)

 

 
 
 
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