Chef Jean-Georges Vongerichten – Undoubtedly One of the Best Chefs in the World

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The eponymous Jean Georges slipped down the top 50 list of San Pellegrino. This year, they are at the 52nd position after having dropped down from the 33rd spot. This, however, does not change the fact that Jean Georges is still one of the best restaurants in the United States, and its owner/head chef is still undoubtedly one of the best chefs in the world.

Chef Vongerichten was born in the mid 1950s in Alsace, France. He grew up on the border of Strasbourg, in Alasce where they have a family-owned business. At a very young age, he was already exposed to kitchen duties. He would help his mother as well as his grandmother in the cooking preparation for their 50 employees, and he would also help them cook their lunch. His kitchen duties sparked his interest in the culinary world, and it strengthened his passion for food and the art of cooking. However, it was his 16th birthday that finally cemented his decision to become a chef. His parents treated him to a three-Michelin star restaurant, and the whole scene and ambiance of the restaurant enthralled him.

His first steps towards fulfilling his dream of becoming a chef were to undergo a work-study program and training at the Auberge de L’ill as well as to finish his apprenticeship with Chef Paul Haeberlin. After he completed his stay at the Auberge, he then found work with some of the most popular chefs in the country, some of which are Chef Paul Bocuse as well as Chef Louis Outhier.

His culinary career also took him to Bangkok where he got to work at the Oriental Hotel as well as to Singapore where he found work at the Mandarin Hotel. He also traveled to Hong Kong and worked at the Mandarin Hotel. His travels in Asia influenced his culinary style, especially since he fell in love with the distinctive flavors and aromas of the Asian ingredients.

It was in the mid 1980s that Chef Vongerichten decided to pursue a culinary career in the United States, and it was Chef Outhier who helped him start his career in the country. Chef Vongerichten’s first job took him to Boston where he worked at the Le Marquis de Lafayette. Come the next year, he relocated to New York where he became the head chef of Drake Swissotel’s Lafayette. His culinary skill mesmerized the diners as well as the food critics, and pretty soon, he was fast carving a name for himself in the culinary world of New York.

The decision to finally open his own restaurant was made when he collaborated with one of his loyal dining clienteles, Phil Suarez. Suarez became his financier, and together, they opened JoJo in 1991. It was an instant success and was even coined as the Best New Restaurant of the Year. JoJo and its head chef began earning awards and titles.

The next restaurant that Chef Vongerichten opened was Vong, and this restaurant pays homage to his love for the Asian cuisine. Again, Chef Vongerichten worked his magic, and Vong began earning its own awards, praises, and accolades. After Vong, he launched Lipstick Café, and in 1997, he launched the eponymous Jean Georges. Like all his previous ventures, Jean Georges became a hit.

Chef Vongerichten has since opened numerous other restaurants, reaching people and satisfying their cravings for good food. Right now, he is considered as one of the most influential chefs not only in the United States but also abroad as well. Chef Vongerichten has also written and published some books which have become highly popular not only in the culinary world but in the homes of many families as well.

Chef Jean Georges Vongerichten Jicama, Kirby and Carrot Salad with Charred Lamb

Ingredients:

1/4 cup distilled white vinegar
2 teaspoons sugar
2 garlic cloves, minced
2 red or green Thai chiles, minced
1 tablespoon Asian fish sauce
1 tablespoon vegetable oil, plus more for rubbing
Salt and freshly ground pepper
2 pounds well-trimmed boneless leg of lamb, cut into 3 equal pieces
3 medium carrots, finely julienned
2 Kirby cucumbers (1/4 pound each), very thinly sliced on a mandoline
10 ounces peeled jicama, cut into 1/3-inch dice (2 cups)
1 cup mung bean sprouts
1/4 cup small mint leaves
1/4 cup chopped cilantro
2 stalks of fresh lemongrass, tender inner bulbs only, thinly sliced crosswise (2 tablespoons)

Directions:

1. Light a grill. In a small saucepan, combine the vinegar with the sugar, garlic and chiles and bring to a boil. Transfer to a small bowl and let cool. Stir in the fish sauce and 1 tablespoon of oil and season with salt and pepper.

2. Rub the lamb all over with oil and season with salt and pepper. Grill over a medium-hot fire, turning, for 25 to 30 minutes, or until nicely charred and an instant-read thermometer inserted into the thickest part registers 135° for medium-rare meat. Transfer the lamb to a carving board to rest for 10 minutes.

3. In a large bowl, toss the carrots with the cucumbers, jicama, bean sprouts, mint, cilantro and lemongrass. Add the dressing and toss to coat. Transfer the salad to a platter. Thinly slice the lamb. Arrange overlapping slices on the salad and serve.

Servings: Serves 4.

Image Credit: travel.latimes.com

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