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At Home with Chef Jean-Georges Vongerichten

"My kitchen in New York City is in the Richard Meier building on Perry Street, so it's ultra-modern: white, glass and transparent. It's 180 square feet, with an induction stove. Everything's hidden, so you don't see the microwave or the fridge. I'm at the restaurant until midnight every day, so my wife does the cooking during the week. At my weekend home in Waccabuc, we have a bigger kitchen, 350 square feet. It's country-style and it's a major part of our life." [WSJ]