HuffPo explains how chefs at Jean-Georges Vongerichten's gagillion restaurants make it work without regular visits from JGV: "...the chefs at each restaurant have access to a huge computerized database of recipes developed by Jean-Georges and his chefs in New York, which they are instructed to follow very closely. 'The recipes are very precise. The challenge is really to make sure the meat, fish and poultry are seasoned and cooked correctly, which is a tall order,' Jean-Georges said." [HuffPo]
Filed under:
Loading comments...