Jean-Georges Vongerichten Research Paper

Jean-Georges Vongerichten is a world famous French chef. Known for has contemporary French Cuisine, Thai inspired, French fusion, and American Nouvelle cuisine style. Born in Alsace, France March 16, 1957 where food was surrounded through out his childhood. His mother and grandmother provided lunch for 50 employees in their family business. https://en.wikipedia.org/wiki/Jean-Georges_Vongerichten. At 16 years old he made food as choice career. https://en.wikipedia.org/wiki/Jean-Georges_Vongerichten. Vongerichten soon began work-study program at the Auberge l’ill as an apprentice under Chef Paul Haeberlin. He also worked with Paul Bocuse and Louis Outhier at L’Oasis in south of France. Chef Vongerichten open 10 restaurants through 1980 to 1985. https://en.wikipedia.org/wiki/Jean-Georges_Vongerichten. He arrived in the United States working

His most requested recipe is Yellowfin Tuna Ribbons, Avocado and Spicy Radish, Ginger Marinade. The recipe has been on the menu for eight years. He said, “I think it’s the texture and combination of flavors that people realLy crave.” http://www.foodandwine.com/contributors/jean-georges-vongerichten. Chef Vongerichten has a special technique for chopping garlic. He said’ “Slice a peeled garlic clove in half lengthwise. Set the clove halves cut sides down on your chopping board, and turn your knife sharp side up. Using the blunt edge of the knife, “mince” the clove halves as you would mince them with the sharp blade: Using your finger as a guide, working your way from the tip to the root end, use the blunt edge to smash the garlic against the board. Flip the smashed clove halves over, flip your knife over and use the sharp edge to chop the clove halves finely, working in the opposite direction, from the root end to the tip. They’ll come out perfectly chopped, as if you pulverized them in a blender. To chop them that finely using only the sharp blade, you’d have to chop them a long time.” Jean-Georges Vongerichten." Food