Sometimes I bring Mamafoku dried noodles on the plane or some other brand, maybe P.F.
Changs," he toldTravel + Leisureof his air travel routine.
“I get some hot water [from] the flight attendant and I eat that.
Credit:Courtesy of Jean George
I must go to the local market whether it is a day market, or night market.
you could see how people live,” he said.
“The first time I saw sumac at the market [was in New York City].
Chef Jean-Georges Vongerichten at his restaurant Perry Street in New York City.
Sumac is now all over upstate New York [and] in the Middle East.”
“Its good to discover these things,” he added.
With Jean-Georges Vongerichten
Whats the best meal youve ever had?
There are many but the latest one was this place in Japan an 18-piece sushi.
He had sushi with vegetables and it was spectacular.
What cooking tool should everyone own?
Everyone should have a microblade.
Its inexpensive, its easy.
Where do you get food recommendations?
It keeps us going and keeps us chefs inspired.
What is the best place to get a coffee in New York or around the world?
At T. Cafe inThe Tin Building.
Im choosing mine because it is a really good coffee.What do you like to do on planes?
I read on the plane and I catch up on movies.
Anything new with Tom Cruise.
Whatever I haven’t seen, I attempt to do at least one movie on a long flight.
Im usually traveling about a week a month.
“We arrived there and it was the same team.
I find the product much better than three years ago and the team is so dedicated.”
“So its about finding the right talent,” he reiterated.
He also loves finding the newest, hot restaurants in his home of New York City.
There is always a new place opening up.
When you live in a city like New York, the bar is raised," he said.
“Its a cool way to jump around.
I take my shoes off, I dont have to visit anything,” he said.
“I just want to lay in the sun and go in the water.
Im a water guy.
I love the Caribbean flavors as well.
I go to the market.
Going to a place like that I know, that is familiar to me, is fun.
After 53 years of cooking, I should have some fun!
