Commentary: The busy life of chef Jean-Georges Vongerichten

06/15/2007 | TIME (subscription required)

As chef Jean-Georges Vongerichten zips between Jean-Georges in New York's Trump International, Spice Market in the meat-packing district, Perry Street and his other four New York City restaurants, it's easy to see that running a virtual restaurant empire is no easy task. With plans to open more eateries, Hannah Beech wonders if this meticulous chef, who draws diagrams of each of his dishes so chefs around the world can replicate them, will "overstretch his culinary kingdom."

View Full Article in:

TIME (subscription required)

Published in Brief:

SmartBrief Job Listings for Food & Beverage

Job Title Company Location
Teaching Associate (Hospitality Management) - Department of Food Science and Human Nutrition
University of Illinois at Urbana-Champaign
Urbana, IL
Director - CIA Consulting
The Culinary Institute of America
Hyde Park, NY
Culinary Arts Faculty
The Culinary Institute of America
Hyde Park, NY
Director of Food and Beverage Operations
The Culinary Institute of America
San Antonio, TX
Executive Chef - Instructor
The Culinary Institute of America - Nao Restaurant
San Antonio, TX